Recipe information
Ingredients for - Black-Eyed Peas and Collard Greens
3. 8 cups chopped collard greens -
6. 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained -
7. 4 plum tomatoes, seeded and chopped -
How to cook deliciously - Black-Eyed Peas and Collard Greens
1. Stage
In a Dutch oven, heat the oil over medium heat. Add the garlic and cook, stirring, for one minute. Add the collard greens, salt and cayenne, and cook, stirring often, for six to eight minutes, or until the greens are tender.
2. Stage
Add the black-eyed peas, tomatoes and lemon juice and heat through. Sprinkle each portion with cheese before serving.
