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Collard Greens and Black-Eyed Peas Salad

Collard Greens and Peas

Snap-Ed New York

Ingredients

  • 1 large bunch collard greens, chopped
  • 1 large onion, chopped
  • 1 green or red bell pepper, chopped
  • 4 cloves garlic finely chopped
  • 3 tbsp olive oil
  • 2 (14.5 oz) cans diced tomatoes, low sodium
  • 1 (14 oz) can black-eyed peas
  • 2 tbsp maple syrup or brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp diced hot chili’s
  • 1 tsp thyme
  • 1 tsp black pepper
  • Serving Size: 1 cup, makes 8 servings
  • CARBOHYDRATE COUNT: 46g

Directions

  1. Wash collards, remove stems, and slice leaves intro strips. Cut across strips to cut leaves into bite-size pieces.
  2. Heat oil in a large pot over medium heat. Add bell pepper, onions and garlic, and cook for 3-4 minutes.
  3. Stir in collards to coat with oil and cook for about 5 minutes, stirring regularly.
  4. Stir in tomatoes, cover and cook for another 10 minutes.
  5. Add the black-eyed peas, maple syrup, cider vinegar, hot chili’s, and spices – no salt needed!
  6. Stir well, cover and simmer on low heat until collards are tender.
  7. Serve on a bed of brown rice.

Citation: Snap-Ed New York

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