Smoky Vegetarian Black-Eyed Peas with Collard Greens

I devised this recipe after a New Year’s Day at a friend’s house. She ate black-eyed peas for the good luck, not because she liked them! I challenged myself to come up with something not only edible, but delicious and nutritious as well! It’s also deceptively simple (especially if you sub canned black-eyed peas for dried). I hope you like the results! This is delicious as-is or served over brown rice.

Step: 1

Bring a pot of water to a boil. Add black-eyed peas and boil for 1 minute. Drain.

Step: 2

Bring 3 cups water to a boil in the same pot and stir in ham seasoning. Add peas and simmer until tender, 45 minutes to 1 hour.

Step: 3

Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 30 seconds. Add

Step: 4

and cayenne; cover and cook until greens are soft, about 10 minutes. Add cooked black-eyed peas and heat through, about 5 minutes. Season with salt before serving.

Per Serving: 231 calories; protein 11.1g; carbohydrates 28.4g; fat 9.1g; cholesterol 10.2mg; sodium 547.3mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .