Cajun Black-Eyed Peas and Greens |
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Prep Time: 5 Minutes Cook Time: 83 Minutes |
Ready In: 88 Minutes Servings: 7 |
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The full, rich flavor of this classic Southern fare begins with soaking the peas, so plan ahead. It's well worth the effort. Ingredients:
8 ounces dried black-eyed peas (1 1/4 cups) |
2 teaspoons canola oil |
2/3 cup chopped onion (1 medium) |
1/2 cup chopped red bell pepper (1/2 medium) |
10 garlic cloves, pressed |
1 (1-pound) package chopped fresh collard greens |
2 teaspoons cajun seasoning |
1 teaspoon freshly ground black pepper |
1 (32-ounce) carton fat-free, less-sodium chicken broth |
1 bay leaf |
Directions:
1. Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain peas. Wipe pan dry with a paper towel.
2. Heat oil in pan over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add collard greens, seasoning, and black pepper; cover and cook 2 minutes or until collard greens begin to wilt. Add peas, broth, and bay leaf. Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf. Serve with a slotted spoon.
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