Recipe: Black-Eyed Peas and Collards
Spring is the perfect time for collards, a healthy green that’s delicious—and a classic dish—with black-eyed peas and bacon. Did you know that black-eyed peas and collard greens have a surprising amount of calcium in them? Just 1 cup of each is equivalent to 2 glasses of milk. And since May is osteoporosis prevention month, enjoy this recipe all month long! For a vegetarian dish, omit bacon and add sautéed tempeh for a crunch.
Prep Time:20 minutes
Cook Time:30-120 minutes
- 1 cup black-eyed peas, dried
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 strips bacon, cut into small pieces
- 1 bay leaf
- 1 bunch collards
Soak the black-eyed peas overnight in 4 cups of water.
Heat olive oil in a large saucepan on medium heat. Add the onion, garlic, bacon, and bay leaf. Cover the pan with a lid and leave it for 2 minutes. Stir occasionally and cook until the onions are translucent and the bacon is starting to be crispy.
Drain black-eyed peas and add to saucepan. Cover peas with just enough water to submerge them and turn heat to medium-low. Cooking time will vary, from 30 minutes to 2 hours, depending on the peas. Peas are done when you can easily squish them on the countertop with the back of a spoon. Check on them every half hour or so, and if water becomes low, add more to cover peas.
Wash collards thoroughly and cut out the tough central stems. Chop leaves into bite-sized pieces or tear by hand into small pieces.
Once peas are cooked, drain water and put peas back in pan. Add collards to the pot and cover with lid; continue cooking on medium-low. Stir in 1 teaspoon salt and some freshly ground pepper. Cover and let sit for 10 to 15 minutes. Once collards are tender, turn off heat. Add onion and bacon mixture to serve.
Serve dish over rice or with some toast or flatbread.
(without grain) (1 serving = 1/4 recipe):
Calories: 166, Total Fat 9g, Saturated Fat 2g, Cholesterol 14mg, Sodium: 370mg, Total Carbohydrate: 12g, Dietary Fiber 5g, Sugar: 2g, Fiber: 9g
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