Créé avec l’IA
Collard Greens and Black-Eyed Pea Stew
50 min 145 kcal par portion Moyen
Ingrédients
4 Portions
- collard greens1 lb
- black-eyed peas1 cup
- potato1 medium
- onion1 medium
- garlic2 cloves
- olive oil1 tbsp
- thyme1 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
Rinse and sort the black-eyed peas. If using dried peas, soak them overnight or use the quick-soak method.
- 3
Peel and dice the potato into small cubes.
- 4
Peel and finely chop the onion and garlic.
- 5
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent, about 5 minutes.
- 6
Add the diced potato, thyme, and red pepper flakes to the pot. Stir to combine.
- 7
Pour in the vegetable broth and bring the mixture to a boil.
- 8
Add the black-eyed peas to the pot. Reduce the heat to a simmer and cook for about 30 minutes, or until the peas are tender.
- 9
Add the chopped collard greens to the pot. Continue to simmer for another 10-15 minutes, until the greens are tender.
