Cajun Black-Eyed Peas and Greens

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Oxmoor House
Prep Time:
5 Mins
Cook Time:
1 Hour 23 Mins
Other Time:
1 Hour
Yield:
7 servings (serving size: 1 cup)
January 2006
RECIPE BY 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.

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

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.

Step 2

. 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.

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