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Southern-Style Black-Eyed Peas with Collard Greens
2
Points®
Total Time
47 min
Prep
12 min
Cook
35 min
Serves
6
Difficulty
Easy
It is hard to find more iconic Southern ingredients than collard greens and black-eyed peas. This recipe marries them beautifully into an oh-so-delicious dish. Ideal for New Year's Day when eating collards and black-eyed peas portends good luck for the coming year, this dish is simple to prepare and ready in about 45 minutes. Serve with pork tenderloin or roasted chicken to round out your plate. The hot pepper sauce is just a touch of heat. Crunchy breadcrumbs and rich parmesan cheese top the dish adding great texture and a slightly nutty flavor. Make this the star of a meatless meal and serve over steamed brown rice.
Ingredients
Cooking spray
1 spray(s)
Canola oil
1 Tbsp
Onion
1 medium, chopped
Collard greens
4 cup(s), chopped, without stems, coarsely chopped
Reduced sodium chicken broth
½ cup(s)
Cooked black eyed peas
15 oz, canned, rinsed and drained
Table salt
¼ tsp
Hot pepper sauce
⅛ tsp, or more to taste
Black pepper
¼ tsp
Dried plain breadcrumbs
¼ cup(s), coarse-variety
Shredded parmesan cheese
¼ cup(s)