Smoky Black-Eyed Peas & Collards

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
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. I can’t get enough of this dish, especially when it’s over quinoa or brown, black, or red rice.
4.25 from 28 votes
Course Main Course
Difficulty Easy
Servings 4
Daily Dozen


  • 1.5 pounds fresh collard greens washed and de-stemmed
  • 1 red onion chopped
  • 1 clove garlic minced
  • 1 teaspoon smoked paprika
  • 1 1/4 inch turmeric or 1/4 tsp ground
  • Savory Spice Blend
  • 1 teaspoon white miso paste
  • 1 15 oz can diced tomatoes BPA-free and salt-free
  • 1 15 oz can black eyed peas, drained and rinsed BPA-free and salt-free
  • Healthy Hot Sauce to taste


  • Cook the collard greens in a pot of boiling water until tender, about 20 minutes. Drain well, reserving ¼ cup of the cooking water; then coarsely chop the collards and set aside. 
  • Heat the reserved cooking water 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.
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