Description
A comforting and nutritious dish featuring black-eyed peas and hearty greens, simmered in a flavorful broth with a hint of tangy apple cider vinegar. This vegan and gluten-free recipe is a wholesome Southern-inspired dish perfect as a side or light main course.
Ingredients
Scale
For the Black-Eyed Peas:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1½ cups vegetable or chicken broth
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Greens:
- 4 cups chopped greens (collard greens, kale, or spinach)
Instructions
- Heat the olive oil in a large skillet or pot over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Stir in the garlic, smoked paprika, and red pepper flakes, and sauté for another minute until fragrant.
- Add the chopped greens and cook for 3–5 minutes until wilted.
- Stir in the black-eyed peas and broth. Bring to a simmer, then reduce the heat to low and cook uncovered for 10–15 minutes.
- Stir in the apple cider vinegar, salt, and black pepper. Taste and adjust seasoning if needed. Serve warm.
Notes
- Great with cornbread, rice, or as a base for grilled meats.
- You can use frozen greens—just thaw and drain before using.
- Add diced tomatoes or a dash of hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Main Course
- Method: Stovetop
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
