New Years Black Eyed Peas and Greens

You can never have too many side dish recipes, so give New Years Black Eyed Peas and Greens a try. This recipe makes 4 servings with 137 calories, 6g of protein, and 4g of fat each. For $1.32 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have greens, yellow onion, garlic cloves, and a few other ingredients on hand, you can make it. 99 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Making Thyme for Health. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is super. Similar recipes include New Years Day Black Eyed Peas, Black-Eyed Peas and Greens, and Black-eyed Peas With Pork & Greens.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Soak the black eyed peas for at least 6 hours by placing them in a large bowl and adding several cups of water (I use filtered water) so that they are covered by a few inches. Drain and rinse them then add them to a pot with 3 cups of water and bring to a low boil. Cook for about 30 minutes, until tender but not mushy. Drain and set aside.In a large skillet, warm the olive oil over medium heat. Add the onion and cook for 2-3 minutes then add the garlic and cook for another 2 minutes.After you have washed the greens, removed the stems and roughly chopped them, add them to the skillet along with the 1/2 cup broth and cover with a lid. Cook them for 10 minutes, lifting the lid to stir them every couple of minutes.Once the greens are wilted, add the black eyed peas to the skillet along with the lemon juice and stir together. Add the crushed red pepper and salt & pepper to taste.Serve with cornbread muffins or your favorite bread and enjoy!

 

Step by step:

1. Soak the black eyed peas for at least 6 hours by placing them in a large bowl and adding several cups of water (I use filtered water) so that they are covered by a few inches.

2. Drain and rinse them then add them to a pot with 3 cups of water and bring to a low boil. Cook for about 30 minutes, until tender but not mushy.

3. Drain and set aside.In a large skillet, warm the olive oil over medium heat.

4. Add the onion and cook for 2-3 minutes then add the garlic and cook for another 2 minutes.After you have washed the greens, removed the stems and roughly chopped them, add them to the skillet along with the 1/2 cup broth and cover with a lid. Cook them for 10 minutes, lifting the lid to stir them every couple of minutes.Once the greens are wilted, add the black eyed peas to the skillet along with the lemon juice and stir together.

5. Add the crushed red pepper and salt & pepper to taste.

6. Serve with cornbread muffins or your favorite bread and enjoy!

Nutrition Information:

covered percent of daily need