Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup dried black-eyed peas, soaked overnight and drained
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 bunch collard greens, stems removed and leaves chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the smoked paprika, cumin, and chili powder and stir to combine.
4. Add the black-eyed peas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Add the chopped collard greens and continue to simmer for an additional 30 minutes, or until the black-eyed peas are tender and the collard greens are wilted.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Simmer over medium-low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 4g
- Carbohydrates: 35g
- Protein: 10g
- Fiber: 10g
Substitutions for ingredients:
- Can use kale or spinach instead of collard greens
- Can use chicken or beef broth instead of vegetable broth
Variations:
- Add diced sweet potatoes or butternut squash for a sweeter flavor
- Add diced carrots and celery for extra vegetables
- Add cooked and crumbled bacon for a smoky flavor
Tips and tricks:
- Soak the black-eyed peas overnight to reduce cooking time
- Use a pressure cooker to cook the black-eyed peas in 20-25 minutes
- Serve with cornbread or crusty bread for dipping
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat on the stovetop over medium heat until heated through
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream or Greek yogurt on top
- Garnish with chopped fresh parsley or cilantro
Pairings:
- Serve with a side salad or roasted vegetables
Suggested side dishes:
- Cornbread
- Crusty bread
- Roasted sweet potatoes
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out
- If the black-eyed peas are still hard after cooking, continue to simmer until tender
Food safety advice:
- Make sure to soak the black-eyed peas overnight to reduce cooking time and ensure they are fully cooked
Food history:
- Black-eyed peas and collard greens are a traditional Southern dish often served on New Year's Day for good luck and prosperity.
Flavor profiles:
- Smoky, spicy, and earthy
Serving suggestions:
- Serve hot with a side of cornbread or crusty bread
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Taste: Savory, Tangy, Earthy, Spicy, Herbaceous