Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 8,000+ healthy, delicious recipes
Photo of Southern-Style Black-Eyed Peas with Collard Greens by WW

Southern-Style Black-Eyed Peas with Collard Greens

4
2
2
SmartPoints® value per serving
Total Time
47 min
Prep
12 min
Cook
35 min
Serves
6
Difficulty
Easy
An excellent Southern side dish with a bit of spice. Terrific with pork recipes or our Chicken-Fried Steak.

Ingredients

Cooking spray

1 spray(s)

Canola oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped

Uncooked collard greens

4 cup(s), 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.* 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.