Black-Eyed Peas with Greens

Warm Black-Eyed Pea Salad
Warm Black-Eyed Pea Salad
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Ingredients

Adjust Servings:
1 can Black-eyed peas or a ¾ cup of dried soaked for a few hours in water
1 Onion large , chopped
2 stalks Celery or fennel, finely chopped
3 cups Kale washed and finely chopped or dark leafy greens like beet greens
½ cup Olive oil extra virgin, divided
½ cup Parsley fresh, chopped
¼ cup Dill chopped
¼ cup Chives chopped
4 Tomatoes small , chopped
½ cup Water
Salt to taste
Black pepper to taste
1 Lemon juice

Nutritional information

313
calories
26g
fat
20,5g
carbohydrates
5,5g
protein
0mg
cholesterol
54mg
sodium
Ingredients

Black-Eyed Peas with Greens

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I am always hungry for this Black-Eyed Peas with Greens salad because it’s healthy and divine with fresh ingredients that are perfect for lunch. With it’s warm, filling and flavorsome combination of black-eyed peas, sautéed chopped onion, chives and celery, tossed and simmered with kale, olive oil, parsley, dill, and tomatoes, this humble salad nutritiously suits my new Meatless Monday craze with beans that are full of protein. 

To make Black-Eyed Peas with Greens, you will need the following ingredients:

Ingridiens for Black-Eyed Peas with Greens

Steps to make Black-Eyed Peas with Greens

1
Done
3

Boil black-eyed peas

Drain and rinse ¾ cup of dried black-eyed peas then place in a large saucepan. Cover in about 2-inches of water. Bring to a boil then remove and drain from the water.

2
Done
30

Second boil of peas

Return drained and dried peas to the saucepan and cover with the same amount of water, about 2-inches, with 2 cloves of garlic and a bay leaf. You may also add a few slices of onion, salt and pepper. Bring to a boil then reduce the heat to a simmer, cover with a lid and cook for about 30 minutes until beans are softened. Drain beans and discard aromatics. Set aside.

3
Done
5

Sauté onions, chives and celery

In a medium, shallow skillet, heat ¼ cup of olive oil and add 1 chopped onion, 2 stalks of chopped celery and ¼ cup of chives. Sauté for about 5 minutes until soft, golden and aromatic.

4
Done
2

Add greens, herbs and tomatoes

Add 3 cups of kale or leafy greens, ½ cup of freshly chopped parsley, ¼ cup of chopped dill and 4 small chopped tomatoes. Cook for a few minutes until the greens begin to wilt.

5
Done
10

Add water and seasoning

Pour in about ½ cup of water and season with some salt and pepper to taste. Simmer for about 10 minutes.

6
Done
10

Add peas

If needed, add more water to cook the peas then add 1 can of black-eyed peas or the prepared dried peas. Cook on a simmer for about 10 minutes until everything is soft, juicy and moist.

7
Done

Serve

Serve warm or cool with reserved olive oil drizzled over and a few sprinkles of lemon juice.

Are you a salad lover? Well even if you’re not, you’re going to love this Black-Eyed Peas with Greens. Try it and let me know if I am right! Send us some of your salad pics online and use our hashtag #cookmerecipes on your own pages to reach out.

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Thanks for this wonder dish.

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