Best Black Eyed Peas And Collards Recipes

BLACK EYED PEAS AND COLLARDS

Steps:

• Simmer oil, garlic, peas and greens together in a covered frying pan over medium-high heat for 10 minutes, stirring occasionally.
• Add water and simmer for 10 more minutes.
• Add lemon juice. Heat for 2 more minutes before serving.

BBQ BLACK-EYED PEAS AND COLLARDS

Steps:

• BBQ Sauce - Mix the following in a large bowl: tomato puree, maple syrup, smoke favoring, mustard powder, garlic powder, black pepper, and salt. Heat until bubbling and simmer for 10 mins. Steam the collard greens with the mushrooms and onions, fold in the beans and the BBQ sauce. Simmer all ingredients together for 10-15 minutes. serve warm, by itself or over rice!

SMOKIN HOT BLACK EYED PEAS AND COLLARDS

Steps:

• In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and let the it sizzle for about a minute. Add the collards along with 1/4 cup water. Stir, cover, and let the collards cook down for about 10 minutes.
• Add the black-eyed peas, tomato sauce, broth, salt, thyme, and smoked paprika. Stir, cover, and cook for about 5 more minutes.
• Finally, add the hot sauce, stir and cook for a few more minutes, uncovered. Taste and adjust for seasonings. Serve with additional hot sauce on the side.

BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS

Steps:

• Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
• Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
• Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
• To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

BLACK EYED PEAS WITH SMOKY COLLARDS AND CHEESY GRITS

Steps:

• If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.
• In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.
• In a large stockpot, bring the broth, liquid smoke, tamari sauce, and garlic to a boil. Add the collard greens, stir throughly using tongs, lid the pot and cook on med-low for between 10-15 minutes. Stir the greens at least twice while they cook down and become tender. Their color will darken a bit too. Add the apple cider vinegar and pinch of red pepper flakes. Taste for seasoning adjustment (add salt if needed).
• In a medium saucepot bring water and salt to a boil. Turn down to low and whisk in the grits. Stir in the nutritional yeast. Cook on low, covered, for 5 minutes. Adjust seasoning to taste. (if using cheese, stir in the cheese after cooking for 5 minutes). Grits can dry out pretty quick, so if you need, add a TBS of water at a time and stir in after they're done cooking.
• To an individual serving bowl, add the peas, greens and grits arranged separately. Serve with jalapeños and/or tabasco and plenty of BBQ sauce for slathering
• Store in individual lidded containers, refrigerated for up to two days.