Black Eyed Peas and Collard Greens
Ingredients
-
1
pound
dried black eyed peas
-
1
pound
smoked turkey leg or wing
-
2-3
pounds
fresh collard greens
-
1
teaspoon
olive oil
-
1
cup
chopped white onion
-
3
cloves
garlic
-
5-6
cups
chicken broth
-
1
tablespoon
Creole seasoning
Instructions
- Soak the black-eyed peas in boiling water for 1 hour if not soaked overnight.
- Cook the smoked turkey in a pot with enough water to cover it for 45 minutes to 1 hour until tender.
- Wash the collard greens thoroughly and remove the stems, slicing the leaves into smaller pieces.
- Heat olive oil in a Dutch oven or large soup pot over medium-high heat, then sauté the onions and garlic until translucent.
- Add the collard greens in batches, stirring until they wilt down.
- Pour in the chicken broth, add the black-eyed peas, smoked turkey, and Creole seasoning, then stir to combine.
- Cover the pot, reduce the heat to medium-low, and cook for 2 hours or until the beans and greens are tender.
- Remove the smoked turkey, shred it if desired, and return it to the pot. Adjust seasoning with salt and pepper if needed.
Nutrition Facts (estimated)
Servings
12 cups
Calories
170
Total fat
8g
Total carbohydrates
10g
Total protein
11g
Sodium
0mg
Cholesterol
0mg
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