Creado con IA
Black-Eyed Peas and Collard Greens Stew
50 min 136 kcal por ración Media
Ingredientes
4 Raciones
- dried black-eyed peas1 cup
- chicken broth4 cups
- collard greens1 bunch
- carrot1 medium
- onion1 medium
- garlic2 cloves
- diced tomatoes14,5 oz
- olive oil1 tablespoon
- cumin1 teaspoon
- black pepper1/2 teaspoon
- salt1/2 teaspoon
Preparación
- 1
Rinse and sort the dried black-eyed peas. Soak them in water overnight or for at least 6 hours.
- 2
Drain and rinse the soaked black-eyed peas.
- 3
In a large pot, heat the olive oil over medium heat.
- 4
Add the diced onion and carrot to the pot and sauté until the onion is translucent, about 5 minutes.
- 5
Add the minced garlic and cook for another 1-2 minutes until fragrant.
- 6
Stir in the cumin, black pepper, and salt.
- 7
Add the soaked black-eyed peas, chicken broth, and diced tomatoes (with their juice) to the pot.
- 8
Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the black-eyed peas are tender.
- 9
Add the chopped collard greens to the pot and continue to simmer for another 15-20 minutes, until the greens are tender.
