Discover the delight of blackeyed peas paired with collard greens and flaky cornbread biscuits A perfect dish for comfort food lovers
Ingredients
Scale
1 cup dried black-eyed peas
4 cups vegetable broth
1 medium onion, chopped
3 cloves garlic, minced
1 bunch collard greens, chopped
1 teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons olive oil
1 can diced tomatoes (optional)
Crushed red pepper flakes (optional)
A splash of apple cider vinegar (optional)
Chopped fresh parsley (for garnish)
Hot sauce (for garnish)
Instructions
Rinse the dried black-eyed peas under cold water and soak them for 4 hours or overnight.
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft (about 5 minutes). Add minced garlic and smoked paprika, cooking until fragrant (about 1 minute).
Drain the peas and add them to the pot with vegetable broth. Stir to combine. Add chopped collard greens and season with salt and pepper.
Bring to a gentle boil, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally.
While the stew simmers, prepare cornbread biscuits using your favorite recipe or a quick drop biscuit method. Bake at 450°F for 10-12 minutes until golden brown.
Serve the stew in bowls topped with chopped parsley and warm cornbread biscuits.
Notes
A comforting pot of stewed black-eyed peas simmers deliciously with collard greens and served alongside cornbread biscuits, perfect for family gatherings.
