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14Ingredients
70Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups black eyed peas
- 1 Tbsp. olive oil
- 1 onion (chopped)
- 2 stalks celery (chopped)
- 4 garlic cloves (minced)
- 3 cups water
- 2 bay leaves
- 1 tsp. dried oregano
- 3/4 tsp. crushed red pepper flakes
- 15 oz. diced tomatoes (or diced tomatoes with green chiles)
- 1 tsp. salt (Real)
- 8 ounces imitation “sausage” (imitation “)
- 12 oz. collard greens (fresh, stems removed and discarded)
- 1 tsp. apple cider vinegar
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1000mg42% |
| Potassium620mg18% |
| Protein22g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber6g24% |
| Sugars5g |
| 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.
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Reviews(1)
Alisa Tanaka-Dodge 5 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!