Spicy Black-Eyed Pea & Collard Green Salad

Name: Spicy Black-Eyed Pea & Collard Green Salad
Cook time: 45 min
Total time: 45 min
Cuisine: Middle Eastern, Southern
Ingredients: 1 tablespoon neutral oil, such as grapeseed or canola; 1 small shallot, chopped; 1 clove garlic, thinly sliced; 0.5 cup finely chopped yellow and/or red bell pepper; 1 cup thinly sliced collard greens, coarsely chopped; 0.5 teaspoon harissa paste (see Note); 0.25 - 0.5 teaspoon peri-peri sauce (see Note); 2 cups cooked black-eyed peas or 1 15-ounce can no-salt-added black-eyed peas, rinsed; 0.5 teaspoon turbinado sugar; 0.25 teaspoon sea salt; 0.125 teaspoon ground pepper; 0.25 cup roughly chopped stemmed flat-leaf parsley; 3 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon finely chopped preserved lemon; 1 medium tomato, chopped

Instructions

Cook:45min

This black-eyed pea and collard green salad recipe can be served warm or at room temperature, either as a side dish or as a vegetarian main course along with rice or crusty bread. Harissa and peri-peri sauce provide gentle heat, and preserved lemon gives it briny tang.

Updated at: Sat, 09 May 2026 10:51:34 GMT