Southern-Style Black-Eyed Peas with Collard Greens
1 medium, chopped
uncooked collard greens
4 cup(s), without stems, coarsely chopped
reduced-sodium chicken broth
cooked black eyed peas
15 oz, canned, rinsed and drained
hot pepper sauce
⅛ tsp, or more to taste
dried plain breadcrumbs
¼ cup(s), coarse-variety
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.