Cajun Black-Eyed Peas and Greens

2 Reviews
ADD YOUR REVIEW
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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Ratings & Reviews

Kathleen71's Review

Kathleen71
January 02, 2012
N/A

Lynnijo's Review

Lynnijo
January 01, 2012
Made this for my New Years day good luck dish. My black eyed peas must have been old, as they needed to boil for at least 15-20 minutes. Cooked those in a stock pot, let them sit for an hour, drained and rinsed well. Cooked the onion and red pepper in a saute pan, added 4 cloves minced garlic. Removed vegetables and deglazed the pan with 2 tbls red wine vinegar. Sliced up Andouille sausage, browned that and degalzed pan with a little chicken stock. Put everything into the stock pot (omitted cajun seasoning, since I added Andouille) and cooked at a low simmer for an hour. Should have put a tsp of salt in it, but other than that it came out REALLY good! I lived in New Orleans for many years and this was on the money.
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