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Healthy Recipes

  • Black-Eyed Peas and Greens Stew

Year of Yum Black Eyed Peas Recipe

 

Black-eyed Peas and Collard Greens Stew

Ingredients

  • 1 can black-eyed peas, rinsed and drained (about a 14 oz – 1 lb. can)
  • 1 bag frozen collard greens or turnip greens (about a 1 lb. bag)
  • 1 can Ro*Tel tomatoes with green chilis
  • 1 teaspoon Liquid Smoke (I used hickory flavor)
  • 1 teaspoon dried oregano
  • 1/4 – 1/2 teaspoon sea salt, or to taste
  • Freshly ground black pepper, to taste
  • Water
  • Chopped Vidalia onion, for garnish (optional)
  • Tabasco sauce (optional)

Directions

Dump the greens, black eyed peas and tomatoes into a large pot.

Add just enough water to the pot to cover the greens by about an inch. Bring to a boil over high heat, then reduce heat and bring to a simmer.

Add liquid smoke, oregano, and salt. Stir to mix. Cover pot and let simmer 20 minutes, stirring occasionally. The beans should be soft and the greens tender.

Taste; add more salt if needed and a good grind of black pepper.

Ladle into bowls and serve.

Top with chopped Vidalia onion, if desired. And for a real Southern experience, a shake or two of Tabasco.

Source: VegCharlotte

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