Best Collard Greens And Black Eyed Peas Recipes

BLACK-EYED PEAS WITH COLLARD GREENS AND TURNIPS

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• In a large pot, cover black-eyed peas with fresh water. Bring to a boil over high heat, then reduce the heat to medium-low; cover and simmer until peas are tender, 40 to 60 minutes. Drain.
• Heat soy margarine in a skillet over medium heat. Add turnip and collard greens; cook for 2 minutes.
• Stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir until collards are tender, about 5 minutes.
• Season with balsamic vinaigrette and olive oil.

SAUTEED COLLARD GREENS AND BLACK-EYED PEAS WITH DIJON MUSTARD

Steps:

• Remove coarse stems from greens and discard. Wash and spin dry, then cross cut into 1" square pieces.
• Drop greens into a pot of boiling, lightly salted water. Cook uncovered 5-10 minutes, or until just tender. Timing will depend on the age and size of the greens. Very young greens will need only 1 or 2 minutes. Drain thoroughly.
• Meanwhile, in a large non-aluminum skillet, melt butter and oil over medium heat. Add onion, stirring frequently, 5 minutes or until softened and slightly browned. Add black-eyed peas and drained greens. Toss to coat.
• In a small bowl, combine sour cream, mustard (or horseradish if using), and cayenne pepper with a whisk or fork. Add to peas and greens and cook, stirring frequently, 3-5 minutes or until liquid has almost evaporated. Season with salt and pepper and serve warm. Have a little more sour cream/mustard (or horseradish) to serve on the side.

HEALTHY COLLARD GREENS AND BLACK-EYED PEAS OVER OATS

Steps:

• Heat the oil in a large, low-sided stockpot or Dutch oven set over medium-high heat. Add the onions and cook until they start to soften and are brown in parts, about 5 minutes. Add the garlic and ham, and cook until the garlic softens, about 2 minutes. Add the collard greens, broth, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and cook, covered, until the collards are tender, 20 to 30 minutes. Stir in the black-eyed peas and butter, and cook until the beans are warmed through, about 5 minutes.
• Meanwhile, fill a large saucepan three-quarters with water. Salt lightly and bring to a boil. Add the oats and cook, stirring occasionally, until just tender, about 15 minutes. Drain the oats and divide them among six bowls. Top with the collard greens, ham and black-eyed peas. Serve immediately with hot sauce if using.

CUMIN-DUSTED SHRIMP WITH BLACK-EYED PEAS AND COLLARD GREENS

Steps:

• Cover black-eyed peas with cold water in a medium bowl. Let soak 1 hour or overnight; drain.
• Place black-eyed peas, onion, celery, bell pepper, one-third of garlic, bay leaf, 1 teaspoon thyme, and 1 1/2 quarts cold water in a medium saucepan. Bring to a boil; reduce heat to medium, and cook until beans are soft, about 40 minutes. Drain in a colander over a bowl; reserve 1/4 cup cooking liquid. Discard bay leaf.
• Transfer beans to a medium bowl. Stir in 1/2 teaspoon cumin, 1 teaspoon salt, and red-pepper flakes. Stir in vinegar and reserved liquid. Cover to keep warm.
• Toss shrimp with remaining 1/2 teaspoon thyme, 1 teaspoon cumin, and 1/4 teaspoon salt in a medium bowl. Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Place shrimp in skillet in a single layer; cook, without turning, until shrimp are pink on one side, 2 to 3 minutes. Turn, and cook until shrimp are opaque, about 2 minutes. Transfer shrimp to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
• Wipe skillet clean with a paper towel. Add oil and remaining garlic to skillet. Cook over medium-high heat until fragrant, about 30 seconds. Add collard greens, a pinch of salt, and 2 tablespoons water. Cook, stirring occasionally, until collard greens are bright green and crisp-tender, 2 to 3 minutes.
• Divide beans and collard greens among four plates, and top each serving with 5 shrimp.

GREEK BLACK-EYED PEAS AND COLLARD GREENS

Steps:

• PREPARATION Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl. Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft. Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon. Tip Advance preparation: This will keep for three or four days in the refrigerator. Marthat Rose Shulman can be reached at martha-rose-shulman.com.

HONEY-TABASCO PORK BELLY WITH BLACK-EYED PEAS AND COLLARD GREENS

Steps:

• Make the beans Place the beans in a large bowl and cover with water by 2 inches. Cover and soak the beans overnight in the refrigerator. Arrange the bacon in a single layer on a baking sheet lined with plastic wrap. Cover and freeze for about 1 hour. Transfer to a food processor and process until finely ground, about 1 minute. In a heavy-duty 5- to 6-quart pot, cook the bacon over medium heat until it begins to crisp, 3 to 4 minutes. Add the garlic and onions and cook, stirring frequently, until translucent, about 3 minutes. Rinse and drain the beans, then add to the pot along with the stock. Bring to a boil, then reduce to a simmer and cook, uncovered, stirring occasionally until the beans are tender, adding more stock as needed if the liquid level drops below the beans, 1 to 1-1/4 hours. Add the beer, barbecue sauce, ketchup, molasses, vinegar, Tabasco, and pepper flakes. Bring to a boil, reduce to a simmer, and continue to cook, uncovered, stirring occasionally until the sauce thickens and the beans are very tender, 3 to 4 hours. Season to taste with salt and more Tabasco.
• Cook the pork belly In a small bowl, mix the sugar and salt. Pat the pork belly dry with paper towels. With a paring knife, cut a 3/4-inch crosshatch pattern through the fat of the belly, but not through to the meat. Rub both sides with the sugar mixture. Place the belly, fat side up, in a foil-lined 9x13-inch baking dish (cut to fit, if necessary). Cover and refrigerate overnight. Let the pork sit at room temperature for about 1 hour. Position a rack in the center of the oven and heat the oven to 400°F. Put the pork in the oven and roast, basting frequently with the fat as it renders, until the meat is golden brown, about 1 hour. Reduce the oven temperature to 250°F, cover with foil, and bake until very tender, 1 to 1-1/2 hours. Cool to room temperature, and then refrigerate until ready to serve.
• Make the collard greens Heat the oil in a heavy-duty 6- to 8-quart pot over medium heat. Add the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the hock, tomatoes and their juice, broth, and vinegar. Bring to a boil, then reduce to a simmer. Add the collard greens by the handful, stirring until wilted enough to add more. Cook, uncovered, stirring occasionally, until the greens and the hock meat are tender, about 1-1/2 hours. Remove the hock from the pot. Discard the skin, pick the meat off the bone, and add to the greens. Discard the bone. Season the greens to taste with salt, more vinegar, and pepper flakes.
• Glaze the pork and serve Combine the honey and Tabasco in a 1-quart saucepan. Bring to a simmer over low heat, stirring continuously. Remove from the heat. Position a rack in the center of the oven and heat the oven to 400°F. Cut the pork belly crosswise into planks about 1 inch wide and 3 to 4 inches long. Arrange the pork belly planks in a single layer on a rimmed baking sheet and heat in the oven until just warmed through, 7 to 10 minutes. For each serving, put a helping of beans in a bowl, and using tongs or a slotted spoon, top with some greens. Lean two pieces of the pork belly against the greens, brush with the glaze, and serve.
• Make Ahead Tips The beans can be made up to 1 day ahead and refrigerated. Reheat before serving. The pork belly can be roasted 1 day ahead and refrigerated. Glaze and reheat just before serving. nutrition information (per serving):

SOUTHERN TUREEN OF BLACK-EYED PEAS, COLLARD GREENS AND YAMS

Steps:

• Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
• Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
• To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.

COLLARD GREENS AND BLACK-EYED PEAS

Steps:

• 1. Soak black-eyed peas in water overnight. Drain and rinse. 2. Sautee bacon over medium high heat until rendered. Remove bacon pieces. 3. Add onion, celery and garlic and sautee until golden brown (add olive oil if too dry.) 4. Add peas, chicken stock, water, cayenne and salt and pepper and simmer until beans tender (40 minutes). 5. Add collard greens and bacon and simmer until collard greens are tender (10 to 15 minutes).