Collard Greens, Black Eyed Peas

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Ingredients:

  • 3/4 pound collard greens
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 16oz. bag frozen black-eyed peas, thawed
  • 2 cups reduced-sodium vegetable broth
  • 1/2 teaspoon pepper vinegar, like Tabasco
  • 1 meatless smoked sausage, finely chopped

 

Directions:

 

  1. REMOVE the tough stems from the collard greens. Place the leaves in a large bowl with water to remove any dirt and grit. Drain, rinse well, and cut into thin strips.
  2. HEAT the oil in a large pot over medium heat. Add the onion and garlic and cook until soft, about 2 minutes. Add the black-eyed peas, broth, and meatless sausage. Bring to a boil. Reduce the heat to low. Cover and simmer until the greens are soft, up to 40 minutes. If desired, remove the lid during the last 5 minutes to boil off some of the cooking liquid.  Add pepper vinegar and serve over brown rice.

 

CALORIES 158 CAL
FAT 5.3 G
SATURATED FAT 0.6 G
SODIUM 446.5 MG
CARBOHYDRATES 21.1 G
TOTAL SUGARS 2.5 G
DIETARY FIBER 6.2 G
PROTEIN 7.7 G

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