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Southern Collard Greens and Black-Eyed Peas

Name: Southern Collard Greens and Black-Eyed Peas
Total time: 45 min
Ingredients: 1 lb collard greens; 1 cup black-eyed peas; 1 medium onion; 2 cloves garlic; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp red pepper flakes; 4 cups vegetable broth; Salt to taste; Pepper to taste

45 min 117 kcal par portion Facile

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Ingrédients

4 Portions

collard greens1 lb
black-eyed peas1 cup
onion1 medium
garlic2 cloves
olive oil1 tbsp
smoked paprika1 tsp
red pepper flakes0,5 tsp
vegetable broth4 cups
saltto taste
pepperto taste

Instructions

1
Rinse the collard greens thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces.
2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
3
Add the minced garlic and cook for another 1-2 minutes until fragrant.
4
Stir in the smoked paprika and red pepper flakes, cooking for an additional 1 minute.
5
Add the chopped collard greens to the pot and stir to coat them with the oil and spices.
6
Pour in the vegetable broth and bring the mixture to a boil.
7
Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the collard greens are tender.
8
While the collard greens are cooking, rinse the black-eyed peas under cold water.
9
After the collard greens have cooked for 30 minutes, add the black-eyed peas to the pot.

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Ingrédients

Instructions

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