This dish combines hearty black-eyed peas and vibrant collard greens, all with a delicious smoky flavor. It’s like a warm hug on a plate!
Cooking this meal always makes me feel cozy. It’s so simple and packed with good stuff. I like to serve it with cornbread—because, who doesn’t love cornbread? 😋
Key Ingredients & Substitutions
Black-Eyed Peas: These are the star of the dish! You can use dried peas, soaking them beforehand gives the best results. If you’re short on time, canned black-eyed peas are a convenient option. Just drain and rinse them to reduce sodium content.
Collard Greens: Collard greens add a nutritious punch. If they’re hard to find, try using kale or Swiss chard as alternatives. They won’t have the same texture, but they will still add flavor and nutrients.
Onion: A medium onion provides great flavor. Sweet onions can work too, but I prefer yellow onions for their balance of sweetness and sharpness. If onion isn’t your favorite, shallots are a milder choice.
Smoked Paprika: This brings a lovely smoky flavor. If you don’t have it, you can substitute regular paprika, though you’ll miss out on that unique smoky taste. You could also try adding a dash of liquid smoke for a similar effect.
Apple Cider Vinegar: This is optional, but it adds a nice brightness to the dish. You could use lemon juice instead for a different kind of tang. Rice vinegar is another alternative if that’s what you have on hand.
How Do You Perfectly Cook Collard Greens?
Cooking collard greens may seem challenging, but it’s pretty straightforward! These greens can be quite tough, so they need proper cooking to become tender.
- First, wash the collard greens thoroughly to remove any grit.
- Remove the tough stems by folding the leaves in half and slicing them out.
- Chop the leaves into bite-sized pieces. They’ll cook down a lot, so don’t worry about them being too big.
- When you add them to the pot in the final stages, they only need about 10 minutes to wilt and soften. This keeps them vibrant and packed with nutrients!
How to Make Smoky Black Eyed Peas and Collard Greens
Ingredients You’ll Need:
For the Dish:
- 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
- 4 cups collard greens, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or water)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper (to taste)
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar (optional, for brightness)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time if you’re using canned black-eyed peas, and about 45 minutes if using dried peas (including soaking time). The actual cooking time is around 30-40 minutes for dried peas or 10-15 minutes for canned. So, you can enjoy this dish in under an hour, but remember to soak the dried peas ahead of time!
Step-by-Step Instructions:
1. Prepare the Black-Eyed Peas:
If you’re using dried black-eyed peas, rinse them and soak them in water for at least 4 hours or overnight. Once soaked, drain and set them aside. If you’re using canned peas, just drain and rinse them under cold water to remove excess sodium and firm up the peas.
2. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it turns translucent, which should take about 5 minutes. The onions should be soft and slightly golden.
3. Cook the Garlic:
Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently until fragrant. Be careful not to let the garlic burn, as it will turn bitter.
4. Add Peas and Seasonings:
Now, it’s time to add the soaked black-eyed peas (or the canned peas if that’s what you’re using), vegetable broth, smoked paprika, cumin, salt, and black pepper. Stir everything together well, and bring the pot to a boil. Once boiling, reduce the heat to a simmer and cover the pot.
5. Cook the Dish:
If using dried black-eyed peas, let them simmer for about 30-40 minutes until they’re tender. If you’re using canned peas, you only need to simmer for about 10-15 minutes. This is when all those delicious flavors come together!
6. Add the Collard Greens:
During the last 10 minutes of cooking, stir in the chopped collard greens. They will wilt down nicely and are packed with nutrients that complement the black-eyed peas beautifully.
7. Final Touches:
Once everything is cooked to perfection, taste the dish and adjust the seasoning if needed. You can also stir in some apple cider vinegar for a nice tangy kick, if desired. Serve hot, garnished with freshly chopped parsley for a touch of color and freshness.
Enjoy your flavorful Smoky Black Eyed Peas and Collard Greens!
Can I Use Different Types of Greens?
Absolutely! While collard greens work beautifully in this recipe, you can substitute them with other leafy greens such as kale, mustard greens, or spinach. Just keep in mind that cooking times may vary slightly; for example, spinach cooks down faster than collards.
What If I Don’t Have Smoked Paprika?
If you don’t have smoked paprika, you can replace it with regular paprika and add a touch of liquid smoke or a dash of cayenne pepper for heat. Alternatively, a combination of cumin and a little extra garlic powder can also enhance the flavor.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, consider freezing portions in freezer-safe containers. They will last for about 3 months; just thaw in the refrigerator overnight before reheating!
Can I Make This Recipe Vegan?
This recipe is already vegan! The ingredients list consists of plant-based items, so you can enjoy this dish without any modifications. Just ensure any broth you use is also plant-based, like vegetable broth.
