Cajun Black-Eyed Peas and Greens

Oxmoor House
Cajun Black-Eyed Peas And GreensRecipe
Oxmoor House
The full, rich flavor of this classic Southern fare begins with soaking the peas, so plan ahead. It's well worth the effort.
7 servings (serving size: 1 cup)


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8 ounces dried black-eyed peas (1 1/4 cups)
2 teaspoons canola oil
2/3 cup chopped onion (1 medium)
1/2 cup chopped red bell pepper (1/2 medium)
10 garlic cloves, pressed
1 (1-pound) package chopped fresh collard greens
2 teaspoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 bay leaf


Prep: 5 Minutes
Cook: 1 Hour, 23 Minutes
Other: 1 Hours

Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain peas. Wipe pan dry with a paper towel.

. Heat oil in pan over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add collard greens, seasoning, and black pepper; cover and cook 2 minutes or until collard greens begin to wilt. Add peas, broth, and bay leaf. Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf. Serve with a slotted spoon.

Created date

March 2010

Nutritional Information

Calories 85
Fat 1.8 g
Satfat 0.2 g
Protein 4.8 g
Carbohydrate 14.2 g
Cholesterol 0 mg
Iron 0.6 mg
Sodium 512 mg
Caloriesfromfat 19 %
Fiber 4.2 g
Calcium 146 mg