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Black-Eyed Peas With Collard Greens

By cooking.nytimes.com

Black-Eyed Peas With Collard Greens

Cook:1h 30min

Updated at: Sat, 23 Nov 2024 10:17:18 GMT

Nutrition balance score

Great

Glycemic Index

44

Low

Nutrition per serving

Calories1408.4 kcal (70%)

Total Fat47.3 g (68%)

Carbs196.6 g (76%)

Sugars25.9 g (29%)

Protein76.2 g (152%)

Sodium951.8 mg (48%)

Fiber57.3 g (205%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

0.5 poundblack-eyed peas

3 tablespoonsextra virgin olive oil

1 bunchcollard greens

stemmed, washed well and chopped or cut in ribbons

2 tablespoonstomato paste

dissolved in 1/2 cup water

¼ cupfresh dill

chopped, to taste

freshly ground pepper

Instructions

View on cooking.nytimes.com

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Notes

2 liked

0 disliked

Delicious

Easy

Fresh

Go-to

Makes leftovers

Lindsay C· 2 years ago

Makes leftovers

Easy and good! I used two cans of black eyed peas instead of dried (skipped step one), and vegetable broth instead of bean cooking liquid. Served over white rice. I was skeptical about the dill but it was nice!

Easy and good! I used two cans of black eyed peas instead of dried (skipped step one), and vegetable broth instead of bean cooking liquid. Served over white rice. I was skeptical about the dill but it was nice!

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