Slow Simmered Black Eyed Peas and Greens
Ingredients
-
1
lb
black eyed peas (dry)
-
2
Tbsp
olive oil
-
1
medium
onion
-
3
cloves
garlic
-
½
bunch
celery
-
1
tsp
oregano
-
½
Tbsp
smoked paprika
-
¼
tsp
cayenne pepper
-
to taste
freshly cracked pepper
-
1
leaf
bay leaf
-
6
cups
vegetable broth
-
12
oz
fresh greens (e.g., mustard greens)
Instructions
- Soak the black eyed peas in a bowl of water overnight.
- Sauté diced onion, minced garlic, and sliced celery in olive oil until the onions are transparent.
- Drain and rinse the soaked peas, then add them to the pot with the vegetables.
- Add oregano, smoked paprika, cayenne pepper, cracked pepper, bay leaf, and vegetable broth to the pot and stir.
- Cover the pot, bring to a boil, then reduce heat and simmer for 1 hour.
- After an hour, add the greens and stir until wilted, smashing some peas against the pot to thicken the liquid.
- Increase heat to medium and simmer for an additional 30 minutes without a lid.
- Taste and add salt as needed before serving.
Nutrition Facts (estimated)
Servings
5
Calories
411.8
Total fat
7.58g
Total carbohydrates
66.9g
Total protein
24.72g
Sodium
1081.62mg
Cholesterol
0mg
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