Smoky Black Eyed Peas and Collard Greens
A comforting and hearty dish combining black-eyed peas and collard greens with a gentle smokiness, perfect for family gatherings or cozy dinners.
Ingredients
For the Black Eyed Peas
- 1 lb dried black-eyed peas can substitute with 3 x 14-ounce cans for a quicker version
- 1 teaspoon salt to balance flavors
- 6 cups water or stock to create a rich flavor base
- 2 pieces bay leaves for depth and aroma
- 3 cloves garlic finely minced for aromatic kick
- 5 cups cooked black-eyed peas for the heart of the dish
- 1-2 teaspoons smoked paprika for a smoky essence
- ¼ teaspoon allspice more to taste, for warmth
- ½-1 cup broth or bean water for perfect consistency
- 1-2 teaspoons cayenne optional, for heat
For the Collard Greens
- 2-3 bunches collard greens 12-15 leaves, adds vibrancy and nutrition
- 2 tablespoons olive oil to sauté collard greens
- ¼ teaspoon salt
- ¼ teaspoon chili flakes more to taste, to spice things up
For Sautéing
- 2 tablespoons olive oil to enhance flavor
- 1 onion diced to add sweetness and texture
- 8 cloves garlic roughly chopped, to infuse warmth
For Serving
- 1 batch gremolata for freshness
- 1 batch cornbread can make a vegan version
Instructions
Cooking the Beans
- If using an Instant Pot, place the beans, water, salt, bay leaves, and garlic in the pot. Pressure cook on high for 15 minutes and allow a manual release after 10 minutes. Drain and save the cooking liquid for later.
- If cooking on the stovetop, combine everything in a pot and simmer gently, uncovered, adding water as necessary to keep about an inch over the beans. Drain and save the liquid.
Preparing the Gremolata and Collard Greens
- While the beans are cooking, prepare the gremolata, cornbread, and collard greens. Trim the large stems off the collard greens and slice them very thinly, then set aside. Chop the leaves into 1-inch pieces.
Sautéing Collard Greens
- In a large skillet, heat olive oil over medium heat. Add the minced garlic, chili flakes, and salt, stirring until fragrant (about 1 minute).
- Introduce the stems of the collard greens and sauté for 3-4 minutes. Afterward, add the leaves and gently wilt them.
- For very tender collards, add a splash of veggie broth or bean broth and cover for a few minutes. Adjust salt and chili flakes to taste.
Combining the Ingredients
- In the same skillet, wipe it clean and add olive oil, onion, and garlic, sautéing until fragrant.
- Stir in the smoked paprika and allspice, then mix in the black-eyed peas along with ½-1 cup of the bean liquid (or veggie broth).
- Taste and add more salt as needed; the beans should be a bit loose. If desired, sprinkle some cayenne for heat.
Serving
- To serve, place a scoop of black-eyed peas in a bowl and top with a hearty portion of collard greens. Finish with a sprinkle of gremolata.
Notes
For enhanced flavors, try soaking the dried black-eyed peas overnight; this will reduce cooking time and make the peas creamier. You can also add a dash of liquid smoke for richer flavors. Adjust spice levels according to taste.