Cajun Black-Eyed Peas and Greens

Cajun Black-Eyed Peas and Greens
Photo by Oxmoor House

Ingredients

  • 8 ounces dried black-eyed peas (1 1/4 cups)
  • ½ cup chopped red bell pepper (1/2 medium)
  • 2/3 cup chopped onion (1 medium)
  • 1 (1-pound) package chopped fresh collard greens
  • 2 teaspoons Cajun seasoning
  • 8 ounces dried black-eyed peas (1 1/4 cups)
  • 10 garlic cloves, pressed
  • + 13 more ingredients
    • 1 teaspoon freshly ground black pepper
    • 1 (32-ounce) carton fat-free, less-sodium chicken broth
    • ½ cup chopped red bell pepper (1/2 medium)
    • 2 teaspoons canola oil
    • 1 (32-ounce) carton fat-free, less-sodium chicken broth
    • 2 teaspoons canola oil
    • 1 (1-pound) package chopped fresh collard greens
    • 2 teaspoons Cajun seasoning
    • 1 bay leaf
    • 1 bay leaf
    • 10 garlic cloves, pressed
    • 1 teaspoon freshly ground black pepper
    • 2/3 cup chopped onion (1 medium)

Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain peas. Wipe pan dry with a paper towel. . Heat oil in pan over medium-high heat. Add onion, bell pepper, and garlic; sa...

View full recipe at My Recipes

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