Description
A quick and budget-friendly Southern dish made with canned black-eyed peas, perfect for busy weeknights.
Ingredients
- 2 cans black-eyed peas (drained and rinsed)
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 cup vegetable broth
- 2 tbsp olive oil
- 2 cups collard greens (chopped)
- Salt and pepper (to taste)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until golden brown, about 5 minutes.
- Stir in the minced garlic and smoked paprika, cooking for about a minute until fragrant.
- Incorporate the drained black-eyed peas, thyme, and vegetable broth. Mix well and bring to a gentle simmer.
- Add the collard greens if desired, and simmer for 10 to 15 minutes until the greens are tender and flavors meld.
- Season with salt and pepper to taste. Serve warm with rice or cornbread.
Notes
For added flavor, consider using fresh herbs and adding crushed red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern