Black-Eyed Peas and Collards–a Happy New Year Recipe | Yummly
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Black-eyed Peas and Collards–A Happy New Year

LETTY'S KITCHEN(1)
14Ingredients
70Minutes
410Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 2 cups black eyed peas
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 2 stalks celery (chopped)
  • 4 garlic cloves (minced)
  • 3 cups water
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 3/4 teaspoon crushed red pepper flakes
  • 15 ounces diced tomatoes (or diced tomatoes with green chiles)
  • 1 teaspoon salt (Real)
  • 8 ounces sausage (imitation “)
  • 12 ounces collard greens (fresh, stems removed and discarded)
  • 1 teaspoon apple cider vinegar
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    NutritionView More

    410Calories
    Sodium42% DV1000mg
    Fat29% DV19g
    Protein43% DV22g
    Carbs13% DV39g
    Fiber24% DV6g
    Calories410Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol40mg13%
    Sodium1000mg42%
    Potassium620mg18%
    Protein22g43%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber6g24%
    Sugars5g10%
    Vitamin A140%
    Vitamin C80%
    Calcium15%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Alisa Tanaka-Dodge 2 years ago
    Recipe did not say where/when to add the canned tomatoes, so I cooked them with the collards. It was a pain to keep them separate from the beans until the end, but the raw collards wouldn’t fit in the pressure cooker. Next time I’d put the collards in the pressure cooker as soon as they’re blanched, along with the tomatoes. 11 minutes didn’t sound lie enough time to pressure cook the peas (cooker manual said 15-18 minutes), so I brought them to a boil on the stove before pressure cooking for 15 minutes and they came out really soft. Smelled & tasted great!

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