Good Luck Black Eyed Peas with Collard Greens
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.
- 1 pound black eyed peas
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1-2 teaspoons cajun seasoning
- smoked salt pork, cubed (you can also use bacon or substitute about 8 slices bacon)
- 2 Tablespoons olive oil
- 1/2 red onion, chopped coarsely
- appx. 2 t. minced garlic
- 14 ounce bag frozen collard greens
- juice from 1 lemon
- Louisiana hot sauce for serving
- Soak peas in water overnight and drain the next day.
- Add to large saucepan with lid and fill with water to cover. Add salt pork or bacon, salt and pepper and cajun seasoning.
- 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.
- Serve with hot sauce and/or white vinegar.