Southern-Style Black-Eyed Peas with Collard Greens
- 1 spray(s) cooking spray
- 1 Tbsp canola oil
- 1 medium uncooked onion(s), chopped
- 4 cup(s) uncooked collard greens, without stems, coarsely chopped
- 1/2 cup(s) reduced-sodium chicken broth
- 15 oz cooked black eyed peas, canned, rinsed and drained
- 1/4 tsp table salt
- 1/8 tsp hot pepper sauce, or more to taste
- 1/4 tsp black pepper
- 1/4 cup(s) dried plain breadcrumbs, coarse-variety
- 1/4 cup(s) shredded parmesan cheese
- Preheat oven to 350ºF. Coat a 9-inch round glass baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring frequently, about 5 minutes; add collard greens and broth. Cover skillet and reduce heat to low; simmer until greens are tender, about 15 minutes. Uncover and cook on high for 1 minute if necessary, for liquid to evaporate. Stir in peas, salt, hot pepper sauce and pepper. Spoon pea mixture into prepared baking dish; smooth into an even layer.
- In a small bowl, combine bread crumbs and cheese; sprinkle over pea mixture. Bake until topping is browned, about 15 minutes.* Yields about 1/2 cup per serving.
*If topping does not brown well, place the dish under the broiler — 4 inches from the heat — for about 30 to 45 seconds. To speed up this recipe, buy already chopped collard greens often available in bags in your supermarket’s produce aisle. To make this recipe vegetarian, use vegetable broth instead of chicken broth. If you prefer to start from scratch, cook enough dried black-eyed peas to yield 1 2/3 cups of cooked peas.