Spicy Collard Greens and Black-Eyed Peas with Fresh Tomatoes
Collards, black-eyed peas, and fresh tomatoes are a most companionable trio, especially when united by a smoky heat.
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Ingredients
- collard greens 10 to 14 ounces
- olive oil 1 tbsp
- shallots or 1 medium onion, minced 3 to 4
- garlic, minced 2 to 3 cloves
- small fresh hot chili peppers, seeded and minced 1 to 2
- diced ripe tomatoes 2 cups
- cooked or two 15-ounce cans black-eyed peas, drained and rinsed 3 cups
- apple cider vinegar or lemon juice 1 tbsp
- smoked paprika or barbecue seasoning, to taste 1 to 2 tsps
- Salt and freshly ground pepper to taste
- Hot cooked rice, quinoa, or grits, optional
Instructions
- Cut the collard greens away from the stems. Stack several leaves at a time, roll up snugly from the narrow end closest to you, then cut them into thin strips. Chop the strips in a few places to shorten them. Give them a good rinse in a colander.
- Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the collards and just enough water to keep the bottom of the skillet moist. Turn the heat up to medium-high and cook, stirring frequently, for 3 to 4 minutes, or until bright green and tender-crisp.
- Add the tomatoes, black-eyed peas, and vinegar or lemon juice. Continue to cook until the mixture comes to a gentle simmer, about 3 minutes.
- Season with smoked paprika, salt, and pepper, then serve at once on its own in shallow bowls or over hot cooked grain.
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