- 1 and 1/2 cups black eyed peas, soaked
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 2 bunches greens (about 4 cups; swiss chard, collard greens, etc.)
- 1/2 cup vegetable broth (I recommend Better Than Boullion)
- juice of 1/2 lemon
- 1 teaspoon crushed red pepper (more/less to taste)
- salt & pepper to taste
- Soak the black eyed peas for at least 6 hours by placing them in a large bowl and adding several cups of water (I use filtered water) so that they are covered by a few inches. Drain and rinse them then add them to a pot with 3 cups of water and bring to a low boil. Cook for about 30 minutes, until tender but not mushy. Drain and set aside.
- In a large skillet, warm the olive oil over medium heat. Add the onion and cook for 2-3 minutes then add the garlic and cook for another 2 minutes.
- After you have washed the greens, removed the stems and roughly chopped them, add them to the skillet along with the 1/2 cup broth and cover with a lid. Cook them for 10 minutes, lifting the lid to stir them every couple of minutes.
- Once the greens are wilted, add the black eyed peas to the skillet along with the lemon juice and stir together. Add the crushed red pepper and salt & pepper to taste.
- Serve with cornbread muffins or your favorite bread and enjoy!
Recipe and Photo Courtesy of Making Thyme for Health