Ingredients with Measurements:
- 1 pound collard greens, washed and chopped
- 1 cup dried black-eyed peas, soaked overnight
- 4 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. In a large pot, add the soaked black-eyed peas and 4 cups of water. Bring to a boil and then reduce the heat to low. Let the peas simmer for 30 minutes.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the chopped collard greens to the pan with the onions and garlic. Cook until the collard greens are wilted, about 10 minutes.
4. Add the smoked paprika, cumin, salt, and pepper to the collard greens. Stir to combine.
5. Add the collard greens to the pot with the black-eyed peas. Let everything simmer together for an additional 10-15 minutes.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 170
Fat: 3g
Carbohydrates: 30g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- You can use any type of leafy green instead of collard greens, such as kale or spinach.
- If you don't have smoked paprika, you can use regular paprika.
- You can use canned black-eyed peas instead of dried, but reduce the cooking time.
Variations:
- Add diced tomatoes to the pot for a more tomato-based flavor.
- Add sliced sausage or bacon for a meatier dish.
- Add hot sauce or chili flakes for a spicier dish.
Tips and tricks:
- Make sure to wash the collard greens thoroughly to remove any dirt or grit.
- Soak the black-eyed peas overnight to reduce the cooking time.
- Taste the dish before serving and adjust the seasoning as needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the collard greens and black-eyed peas in a pot over low heat until warmed through.
Presentation ideas:
Serve the collard greens and black-eyed peas in a bowl or on a plate.
Garnishes:
Garnish with a sprinkle of chopped fresh parsley or cilantro.
Pairings:
Serve with cornbread or rice.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Coleslaw
Troubleshooting advice:
- If the black-eyed peas are still hard after simmering for 30 minutes, continue to cook until they are tender.
- If the collard greens are tough, cook them for a longer period of time until they are wilted and tender.
Food safety advice:
- Make sure to wash your hands and all equipment before cooking.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Collard greens and black-eyed peas are a traditional Southern dish that is often served on New Year's Day for good luck.
Flavor profiles:
This dish is savory and slightly smoky from the smoked paprika.
Serving suggestions:
Serve the collard greens and black-eyed peas as a main dish or as a side dish.
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Region: Southern