Smokin Hot Black Eyed Peas And Collards Recipes

BLACK-EYED PEAS WITH COLLARD GREENS

Black-Eyed Peas with Collard Greens image

Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 garlic clove, minced
8 cups chopped collard greens
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
4 plum tomatoes, seeded and chopped
1/4 cup lemon juice
2 tablespoons grated Parmesan cheese

Steps:

In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 412mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.

SMOKY VEGETARIAN BLACK-EYED PEAS WITH COLLARD GREENS

Smoky Vegetarian Black-Eyed Peas with Collard Greens image

I devised this recipe after a New Year's Day at a friend's house. She ate black-eyed peas for the good luck, not because she liked them! I challenged myself to come up with something not only edible, but delicious and nutritious as well! It's also deceptively simple (especially if you sub canned black-eyed peas for dried). I hope you like the results! This is delicious as-is or served over brown rice.

Provided by CYCLECAT

Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups dry black-eyed peas - sorted, rinsed, and drained
3 cups water
½ (1.41 ounce) package sazon seasoning
2 tablespoons salted butter
2 tablespoons olive oil
2 large cloves garlic, minced
1 bunch collard greens - rinsed, trimmed and chopped
½ teaspoon ground cayenne pepper
salt to taste

Steps:

Bring a pot of water to a boil. Add black-eyed peas and boil for 1 minute. Drain.
Bring 3 cups water to a boil in the same pot and stir in ham seasoning. Add peas and simmer until tender, 45 minutes to 1 hour.
Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 30 seconds. Add collard greens and cayenne; cover and cook until greens are soft, about 10 minutes. Add cooked black-eyed peas and heat through, about 5 minutes. Season with salt before serving.

Nutrition Facts : Calories 231 calories, Carbohydrate 28.4 g, Cholesterol 10.2 mg, Fat 9.1 g, Fiber 6.2 g, Protein 11.1 g, SaturatedFat 3.2 g, Sodium 547.3 mg, Sugar 3.1 g

SMOKIN HOT BLACK EYED PEAS AND COLLARDS

Smokin Hot Black Eyed Peas and Collards image

DH and I made this winner from the BistroKatie.com website. She says it is an adaptation from Isa Chandra Moskowitz's "Appetite for Reduction." According to the author, chiffonading the collards (stacking them one on top of the other, rolling them up and slicing the roll) is one of the easiest ways to chop them, which is what we did. This was healthy yet very flavorful and spicy. DH indicated that he was surprised by how much he liked it, helped himself to two servings and indicated that he would like to have this again. We served over Recipe #373373 for authenticity.

Provided by Dr. Jenny

Categories Collard Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
3 -5 garlic cloves, minced
1 large bunch collard greens, chopped small
1/4 cup water
2 (15 ounce) cans black-eyed peas (about 2 1/2 cups, cooked)
1 (8 ounce) can tomato sauce
1/2 cup vegetable broth (or water)
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon smoked paprika (possible substitution liquid smoke)
2 tablespoons hot sauce

Steps:

In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and let the it sizzle for about a minute. Add the collards along with 1/4 cup water. Stir, cover, and let the collards cook down for about 10 minutes.
Add the black-eyed peas, tomato sauce, broth, salt, thyme, and smoked paprika. Stir, cover, and cook for about 5 more minutes.
Finally, add the hot sauce, stir and cook for a few more minutes, uncovered. Taste and adjust for seasonings. Serve with additional hot sauce on the side.

BLACK EYED PEAS AND COLLARDS

Black Eyed Peas and Collards image

Make and share this Black Eyed Peas and Collards recipe from Food.com.

Provided by dicentra

Categories One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons oil
2 garlic cloves, minced
10 ounces frozen black-eyed peas, thawed
10 ounces frozen collard greens, thawed
1/4 cup water
2 tablespoons lemon juice

Steps:

Simmer oil, garlic, peas and greens together in a covered frying pan over medium-high heat for 10 minutes, stirring occasionally.
Add water and simmer for 10 more minutes.
Add lemon juice. Heat for 2 more minutes before serving.

Nutrition Facts : Calories 122.4, Fat 5.8, SaturatedFat 0.8, Sodium 224, Carbohydrate 14.3, Fiber 4.4, Sugar 0.5, Protein 5

HAM HOCK STOCK

Ham Hock Stock image

I use this stock to make collards, black eyed peas, green beans, and any other dish which you would like to have a nice, rich smoky flavor. It will freeze well for up to 4 months - I freeze it in 2 cup amounts so I can easily add it to recipes.

Provided by xtine

Categories Stocks

Time 3h5m

Yield 4-6 cups

Number Of Ingredients 9

Ingredients

2 lbs ham hocks
water, to cover
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 large yellow onion, quartered
2 carrots, cut into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
2 garlic cloves, cut in half
3 black peppercorns

Steps:

Place the ham hocks in a large stock pot, and add the remaining ingredients.
Add water to cover the hocks by at least 2 inches.
Bring to a boil over high heat, stir and reduce heat to medium low.
Simmer, uncovered, over medium low heat for about three hours. You want the amount of liquid in the stock pot to reduce by half.
Strain the stock through a fine sieve into a large bowl. Cool, cover, and refrigerate overnight.
In the morning, the fat will have solidified on top of the stock. Remove the fat from the top of the stock.
If desired, portion the stock out into 2 cup amounts and place into freezer bags.
Stock can be kept in the fridge for 3 days or in the freezer for 4 months.

Nutrition Facts : Calories 33.2, Fat 0.2, Sodium 38.8, Carbohydrate 7.6, Fiber 1.9, Sugar 3.4, Protein 0.9

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