Collard Greens and Black-Eyed Peas
 
Prep time
Cook time
Total time
 
Adapted from Terry Walters. Serves 6
Author:
Recipe type: Side Dish
Cuisine: American
Ingredients
  • 1 large bunch collard greens (save time with frozen!)
  • 2 Tbs extra-virgin olive oil
  • 2 garlic cloves, minced
  • ½ onion, diced
  • Water as needed
  • 1½ cups cooked black-eyed peas (save time with canned or frozen!)
  • Dash of apple cider vinegar
  • Sea salt and freshly ground black pepper
Instructions
  1. Remove dry ends from collard green stems and chop leaves into bite-size pieces. If using frozen, skip to step 2.
  2. In large Dutch oven over medium heat, sauté garlic and onion in olive oil until soft. Add collard greens and stir until they turn bright green and wilt. Add water 1 tablespoon at a time, as needed, to keep greens from burning.
  3. Add black-eyed peas and vinegar and continue cooking for 3-4 minutes to heat through. Season to taste with salt and pepper and serve.
Recipe by The Energized Body at https://theenergizedbody.com/collard-greens-and-black-eyed-peas/