Smoky Black-eyed Peas & Collards
Prep Time
15 minutes
Prep Notes
This Southern classic is a delicious way to enjoy your greens. If fresh collards are unavailable, substitute frozen collards or another dark green leafy vegetable, such as kale. It's hard to stop eating at one serving unless you add quinoa or brown, black, or red rice.
Cooking Time
10 to 15 minutes minutes
Yields
4 (1/4 cup) servings
Ingredients
1-1/2 pounds fresh collard greens, well washed, touch stems removed (or use whatever greens you happen to have!)
1 small red onion, chopped
1 garlic clove, minced
1 teaspoon smoked paprika
1-1/4 inch piece fresh turmeric, grated (or 1/4 teaspoon ground)
Savory spice blend
1 teaspoon white miso paste
1 14.5-ounce BPA-free can or Tetra Pak salt-free diced tomatoes, drained
1-1/2 cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free black-eyed peas, drained and rinsed
Healthy Hot Sauce
Directions
Steam collard greens above a pot of boiling water until tender, about 5 minutes. Drain well, reserving 1/4 cup of the cooking wter; then coarsely chop the collards and set aside. Heat the reserved cooking wter in a large skillet over medium heat. Add the onion, garlic, paprika, turmeric, and Savory Spice Blend to taste. Cover and cook until the onions are soft, about 4 minutes. Stir in the miso, tomatoes, black-eyed peas, collards, and Healthy Hot Sauce to taste. Simmer to heat through and combine the flavors, about 10 minutes. Serve hot.
Credit
How Not to Die Cookbook by Michael Greger, M.D., FACLM with Gene Stone Recipes by Robin Robertson