Good Luck Black Eyed Peas with Collard Greens

Good Luck Black Eyed Peas with Collard Greens
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Everyone has their own way of cooking them. Me? I prefer using fresh beans and frozen collard greens. I also use smoked salt pork and bacon if I have it. 

I soak my black eyed peas in water the night before. Then I change out the water and put them in a pan with salt to cook over medium heat. About 30 minutes into it, I saute some red onion and garlic in a cast iron skillet, add the frozen greens, along with a little fresh lemon juice and then add that mixture to the beans. I season the whole thi


ng up with some cajun seasoning, fresh cracked black pepper, more salt and let it cook about another hour on low. 


The result is a great side dish you can’t help but put Louisiana hot sauce or white vinegar on and eat with cornbread. 

Lordy, Lordy, it doesn’t get much better than that. 

Black Eyed peas & Collard Greens
  1. 1 pound black eyed peas
  2. 1 teaspoon salt
  3. 1 teaspoon black pepper
  4. 1-2 teaspoons cajun seasoning
  5. smoked salt pork, cubed (you can also use bacon or substitute about 8 slices bacon)
  6. 2 Tablespoons olive oil
  7. 1/2 red onion, chopped coarsely
  8. appx. 2 t. minced garlic
  9. 14 ounce bag frozen collard greens
  10. juice from 1 lemon
  11. Louisiana hot sauce for serving
  1. Soak peas in water overnight and drain the next day.
  2. Add to large saucepan with lid and fill with water to cover. Add salt pork or bacon, salt and pepper and cajun seasoning.
  3. In a cast iron skillet, saute onion and garlic in olive oil, stirring. Add frozen greens and stir. Add lemon juice and cook until greens are thawed, about 5 minutes. Add to peas in saucepan. Cover and cook on medium low an hour.
  4. Serve with hot sauce and/or white vinegar.
Paula Todora

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