My Southern Black Eyed Peas with Collard Greens. Greek, Southern, One Pot, Black Eyed Pea, Collard Green, Dairy Free, Gluten Free, Halal, Healthy, High Fiber, Kosher, Low Cholesterol, Low Sodium Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of. Cooking Black Eyed Peas In Crockpot!
It's a Southern tradition to eat black-eyed peas and collard greens on New Year's Day for good luck in the new year. Learn how to make Southern-Style Black-Eyed Peas with Collard Greens & see the Smartpoints value of this great recipe. Heat oil in a large nonstick skillet over medium-high heat. You can have My Southern Black Eyed Peas with Collard Greens using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of My Southern Black Eyed Peas with Collard Greens
- You need 14 oz of cooked organic black eyed peas.
- It’s 1 tbsp of olive oil.
- Prepare 4 cloves of galric minced.
- It’s 1 of medium yellow onion, chopped.
- Prepare 1 tsp of salt.
- It’s 1 tbsp of brown sugar.
- You need 1 of bay leaf.
- It’s 1 tbsp of red wine vinegar.
- You need 1/2 cup of water.
- You need 2 strips of applewood smoked bacon or 1 tbsp olive oil for vegan.
- Prepare 1 of large bunch collard greens chopped into strips (about 5 cups.).
These crock pot black-eyed peas and collard greens make a fabulous meal with baked cornbread and a salad. Other options for sides for black-eyed peas and collard greens include sliced fresh tomatoes, grits (with or without added cheddar Southern-Style Turnip Greens (or Collard Greens). Cooking Black Eyed Peas and Collard Greens. Collard greens and black eyed peas are really easy to make.
My Southern Black Eyed Peas with Collard Greens instructions
- In a large pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add the garlic, salt and bay leaf and stir for 3 minutes. Take bay leaf out..
- Add the chopped collard greens, vinegar and water and stir. It's possible that all of your greens wont fit in the pot, so add a few handfuls at a time as they wilt..
- Then add the peas. Cover and simmer for about 30 minutes, checking occasionally and adding more water as necessary..
- In a separate pan, cook the bacon over medium high heat until crispy. Remove the bacon and reserve for another use and add the onions to the pan. (I used bacon bits this time.) Came out delicious..
- Cook the onions in the bacon grease for about 5 minutes or until just translucent. If you used bacon bits just throw the bacon bits and onion in the pot with the greens..
- When the greens are cooked to your liking add the brown sugar, stir until combined and serve..
Use seasonings to help bring out and enhance the flavor. Both dishes can be made super healthy by using water, olive oil & herbs or add a touch of southern flare by adding in savory. Hearty black-eyed peas paired with collard greens and turnips can be a savory side dish or served over brown rice for a meatless main dish. This classic southern collard greens recipe is packed solid with bright greens and protein-rich black-eyed peas. This dish is a southern favorite Black-eyed peas are smaller than other beans you might be accustomed to like black beans, pinto beans or cannellini beans and pair nicely with.