Southern Black Eyed Peas and Collard Greens
Southern black eyed peas with collard greens is a New Year's special meal that I grew up on every year. Tasty by themselves, even better combined into one dish!
Servings: 6 servings
Calories: 316kcal
Ingredients
- 3 tablespoon oil
- 1 tablespoon garlic , minced (about 2 large cloves)
- 1 medium red onion (or yellow), chopped (about 1 cup)
- 12-16 ounces collard greens , fresh, rinsed, stems removed and chopped into bite-sized pieces
- 1 cup ham , cooked chunks
- 1 cup water (or broth)
- ½ teaspoon salt , more to taste
- ½ teaspoon black pepper , more to taste
- 31 ounces black eyed peas (with only salt added - 2 cans, 15.5 ounces each), drained
Instructions
- Preheat cast iron Dutch oven on medium for a couple minutes.
- Add oil, garlic, and onion, stir, and cook 5 minutes.
- Add collards to pan, stir, and cover 5 minutes.
- Add ham, salt, black pepper, and water or broth. Lower heat to 3-4. Cover and cook for 20 minutes.
- Add drained beans and stir together. Turn off heat. Cover and warm for 5 minutes. Serve right away with corn bread or biscuits.
Notes
- You can use pre-washed, pre-chopped collards if you can find them - this will save you some time.
- I recommend canned black eyed peas to save time as well. If you cook dry beans for this recipe, two cups of cooked will equal about two cans.
Nutrition
Calories: 316kcal | Carbohydrates: 36g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 489mg | Potassium: 629mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2869IU | Vitamin C: 22mg | Calcium: 177mg | Iron: 4mg