BLACK EYED PEAS AND GREENS RECIPES

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BLACK-EYED PEAS WITH COLLARD GREENS RECIPE - NYT COOKING



Black-Eyed Peas With Collard Greens Recipe - NYT Cooking image

Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.

Provided by Martha Rose Shulman

Total Time 1 hours 30 minutes

Yield Serves six

Number Of Ingredients 11

1/2 pound black-eyed peas, rinsed
3 tablespoons extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 bay leaf
Salt to taste
1 large bunch collard greens (1 1/2 to 2 pounds), stemmed, washed well and chopped or cut in ribbons
2 tablespoons tomato paste dissolved in 1/2 cup water
1/4 to 1/2 cup chopped fresh dill (to taste)
Freshly ground pepper to taste
For topping (optional): crumbled feta or fresh lemon juice

Steps:

  • 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 the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
  • Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
  • Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

Nutrition Facts : @context http//schema.org, Calories 156, UnsaturatedFatContent 6 grams, CarbohydrateContent 19 grams, FatContent 8 grams, FiberContent 8 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 491 milligrams, SugarContent 3 grams

BLACK-EYED PEAS WITH LEFTOVER HAM, COLLARD GREENS AND ...



Black-Eyed Peas with Leftover Ham, Collard Greens and ... image

Black-Eyed Peas with Leftover Ham, Collard Greens & Cabbage is a great stew to ring in the new year!!

Provided by Gina

Categories     Dinner

Total Time 70 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 12

1 Tbsp olive oil
1 leftover ham bone plus 2 cups diced ham (10 oz )
2 medium yellow onions (chopped)
3 stalks celery (chopped)
1 tsp kosher salt
7 cloves garlic (minced)
2 cups low-sodium chicken stock or water
1 small head cabbage (1 1/2 lb, chopped)
1 bunch collard greens (stemmed and chopped (12 oz stemmed))
1 ½ tsp freshly ground black pepper
¼ tsp cayenne pepper (optional)
2 15-oz cans black-eyed peas (drained and rinsed)

Steps:

  • In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
  • Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
  • Add the garlic and saute for another minute, just until fragrant.
  • Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil.
  • Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
  • Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
  • Partially cover, reduce the heat to medium-low, and cook 25 minutes, allowing the greens to cook down further and the stew to come together.
  • Remove the bone.

Nutrition Facts : ServingSize 1 3/4 cups, Calories 320 kcal, CarbohydrateContent 50 g, ProteinContent 19 g, FatContent 6 g, SaturatedFatContent 1.5 g, CholesterolContent 25 mg, SodiumContent 752.5 mg, FiberContent 13.5 g, SugarContent 14.5 g

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