Name: Smoky Vegetarian Black-Eyed Peas with Collard Greens
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Dry black-eyed peas - sorted, rinsed, and drained - 1 ½ cups; Water - 3 cups; Baby red potatoes, quartered (or halved if very small) - ½ (1.41 ounce) package; Salted butter - 2 tablespoons; Olive oil - 2 tablespoons; Garlic, minced - 2 large cloves; Collard greens - rinsed, trimmed and chopped - 1 bunch; Ground cayenne pepper - ½ teaspoon; Salt to taste - ½ teaspoon

Ingredients for - Smoky Vegetarian Black-Eyed Peas with Collard Greens

1. Dry black-eyed peas - sorted, rinsed, and drained 1 ½ cups

2. Water 3 cups

3. Baby red potatoes, quartered (or halved if very small) ½ (1.41 ounce) package

4. Salted butter 2 tablespoons

5. Olive oil 2 tablespoons

6. Garlic, minced 2 large cloves

7. Collard greens - rinsed, trimmed and chopped 1 bunch

8. Ground cayenne pepper ½ teaspoon

9. Salt to taste ½ teaspoon

How to cook deliciously - Smoky Vegetarian Black-Eyed Peas with Collard Greens

1 . Stage

Bring a pot of water to a boil. Add black-eyed peas and boil for 1 minute. Drain.

2 . Stage

Bring 3 cups water to a boil in the same pot and stir in ham seasoning. Add peas and simmer until tender, 45 minutes to 1 hour.

3 . Stage

Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 30 seconds. Add collard greens and cayenne; cover and cook until greens are soft, about 10 minutes. Add cooked black-eyed peas and heat through, about 5 minutes. Season with salt before serving.