Smoky Black-Eyed Peas & Collards
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.
- 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.