Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

The full, rich flavor of this classic Southern fare begins with soaking the peas, so plan ahead. It's well worth the effort.

Recipe by Oxmoor House January 2006

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Credit: Oxmoor House

Recipe Summary

prep:
5 mins
cook:
1 hr 23 mins
additional:
1 hr
total:
2 hrs 28 mins
Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

85 calories; fat 1.8g; saturated fat 0.2g; protein 4.8g; carbohydrates 14.2g; cholesterol 0mg; iron 0.6mg; sodium 512mg; calories from fat 19%; fiber 4.2g; calcium 146mg.
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