Ingredients for Smokin Hot Black Eyed Peas And Collards
- Olive Oil
- Garlic Cloves
- Collard Greens
- 1/4 cup water
- Black Eyed Peas
- 1 (14.5-ounce) can diced tomatoes (undrained)
- Vegetable Broth
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1-2 tablespoons hot sauce (to taste)
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How to Make Smokin Hot Black Eyed Peas And Collards
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.
- Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- Add 1 pound collard greens (chiffonade style – stacked, rolled, and thinly sliced) and 1/4 cup water. Stir, cover, and cook for 10 minutes, or until collards are wilted.
- Stir in 1 (15-ounce) can black-eyed peas (drained and rinsed), 1 (14.5-ounce) can diced tomatoes (undrained), 1 cup vegetable broth, 1 teaspoon salt, 1/2 teaspoon dried thyme, and 1 teaspoon smoked paprika.
- Cover and cook for 5 minutes, stirring occasionally.
- Add 1-2 tablespoons your favorite hot sauce (adjust to taste). Stir and cook for 2-3 minutes, uncovered, until heated through.
- Taste and adjust seasonings as needed. Add more salt, pepper, or hot sauce to your preference.
- Serve hot over rice or grits (Recipe #373373 recommended).
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
10g
Fat
4g
Carbs
11g
