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Photo of Southern-Style Black-Eyed Peas with Collard Greens by WW

Southern-Style Black-Eyed Peas with Collard Greens

2
Points®
Total Time
47 min
Prep
12 min
Cook
35 min
Serves
6
Difficulty
Easy
It is hard to find more iconic Southern ingredients than collard greens and black-eyed peas. This recipe marries them beautifully into an oh-so-delicious dish. Ideal for New Year's Day when eating collards and black-eyed peas portends good luck for the coming year, this dish is simple to prepare and ready in about 45 minutes. Serve with pork tenderloin or roasted chicken to round out your plate. The hot pepper sauce is just a touch of heat. Crunchy breadcrumbs and rich parmesan cheese top the dish adding great texture and a slightly nutty flavor. Make this the star of a meatless meal and serve over steamed brown rice.

Ingredients

Cooking spray

1 spray(s)

Canola oil

1 Tbsp

Onion

1 medium, chopped

Collard greens

4 cup(s), chopped, without stems, coarsely chopped

Reduced sodium chicken broth

½ cup(s)

Cooked black eyed peas

15 oz, canned, rinsed and drained

Table salt

¼ tsp

Hot pepper sauce

⅛ tsp, or more to taste

Black pepper

¼ tsp

Dried plain breadcrumbs

¼ cup(s), coarse-variety

Shredded parmesan cheese

¼ cup(s)

Instructions

  1. Preheat oven to 350ºF. Coat a 9-inch round glass baking dish with cooking spray.
  2. 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.
  3. In a small bowl, combine bread crumbs and cheese; sprinkle over pea mixture. Bake until topping is browned, about 15 minutes.*
  4. Yields about 1/2 cup per serving.

Notes

*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.

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