Best 4 Greek Black Eyed Peas And Collard Greens Recipes
Embark on a culinary journey to the vibrant shores of Greece with our delectable Greek Black-Eyed Peas and Collard Greens recipe. This traditional dish, known as "Fasolakia me Lahana," is a delightful symphony of flavors and textures that will tantalize your taste buds. The combination of tender black-eyed peas, hearty collard greens, aromatic herbs, and tangy tomatoes creates a wholesome and satisfying meal. Accompany this main course with our equally enticing side dishes—Spanakorizo (Greek Spinach Rice), Tiropita (Feta Cheese Pie), and the refreshing Santorini Salad—to complete a delightful Greek feast. Each recipe is carefully curated to showcase the authentic flavors of Greece, using fresh, seasonal ingredients that capture the essence of this culinary paradise.
**Recipes Included:**
**1. Greek Black-Eyed Peas and Collard Greens (Fasolakia me Lahana):**
This hearty dish features tender black-eyed peas simmered in a flavorful broth infused with collard greens, onions, garlic, herbs, and tomatoes. The result is a comforting and nutritious meal that is perfect for a cozy dinner.
**2. Spanakorizo (Greek Spinach Rice):**
Experience the vibrant flavors of Greece with this classic Spanakorizo recipe. Spinach, rice, onions, and herbs are combined in a delightful pilaf that is both flavorful and comforting. This versatile dish can be served as a side or as a main course.
**3. Tiropita (Feta Cheese Pie):**
Indulge in the rich and savory flavors of Tiropita, a traditional Greek cheese pie. Flaky phyllo dough encases a delectable filling of feta cheese, eggs, herbs, and spices. This golden-brown pastry is a perfect appetizer or snack.
**4. Santorini Salad:**
Transport yourself to the picturesque island of Santorini with this refreshing salad. Crisp cucumbers, juicy tomatoes, red onions, and Kalamata olives are tossed in a tangy vinaigrette dressing, creating a vibrant and flavorful dish that is perfect for a light lunch or as a side.
BLACK-EYED PEAS WITH COLLARD GREENS
Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 412mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.
BLACK-EYED PEAS WITH COLLARD GREENS
Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.
Provided by Martha Rose Shulman
Categories one pot
Time 1h30m
Yield Serves six
Number Of Ingredients 11
Steps:
- Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
- Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
- Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 3 grams
INSTANT POT COLLARD GREENS & BLACK-EYED PEAS
A great side dish that pairs well with so many different recipes. You'll want to make it again and again, trust me.
Provided by Jonathan Melendez
Categories Collard Greens
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Set a 6-quart or larger Instant Pot to sauté. Once hot, add the oil, onions, garlic and crushed red pepper flakes. Cook until softened, about 3 minutes. Add the ham hocks and sauté for another minute. Turn off the machine and stir in the black eyed peas, collard greens, salt, pepper, chicken stock, bay leaves, thyme, and liquid smoke.
- Lock the lid in place, making sure the valve is set to seal, and pressure cook on high for 25 minutes. Allow the machine to natural release for 10 minutes before manually releasing any residual steam.
- Carefully open the lid and stir in the vinegar and hot sauce. Give it a taste and adjust seasoning accordingly. Discard the ham hock bones and serve immediately.
Nutrition Facts : Calories 138.8, Fat 3, SaturatedFat 0.6, Cholesterol 1.8, Sodium 396.6, Carbohydrate 20.9, Fiber 5.2, Sugar 3.2, Protein 8.7
SMOKY VEGETARIAN BLACK-EYED PEAS WITH COLLARD GREENS
I devised this recipe after a New Year's Day at a friend's house. She ate black-eyed peas for the good luck, not because she liked them! I challenged myself to come up with something not only edible, but delicious and nutritious as well! It's also deceptively simple (especially if you sub canned black-eyed peas for dried). I hope you like the results! This is delicious as-is or served over brown rice.
Provided by CYCLECAT
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil. Add black-eyed peas and boil for 1 minute. Drain.
- Bring 3 cups water to a boil in the same pot and stir in ham seasoning. Add peas and simmer until tender, 45 minutes to 1 hour.
- Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 30 seconds. Add collard greens and cayenne; cover and cook until greens are soft, about 10 minutes. Add cooked black-eyed peas and heat through, about 5 minutes. Season with salt before serving.
Nutrition Facts : Calories 231 calories, Carbohydrate 28.4 g, Cholesterol 10.2 mg, Fat 9.1 g, Fiber 6.2 g, Protein 11.1 g, SaturatedFat 3.2 g, Sodium 547.3 mg, Sugar 3.1 g
Tips:
- Soaking the black-eyed peas: Soaking the black-eyed peas overnight or for at least 4 hours before cooking helps to reduce cooking time and makes them more digestible. If you're short on time, you can also quick-soak them by bringing them to a boil in a pot of water, then removing from heat and letting them sit for an hour.
- Using fresh collard greens: Fresh collard greens are the best choice for this recipe, as they have a more vibrant flavor and texture. If you can't find fresh collard greens, you can use frozen or canned collard greens, but be sure to rinse and drain them thoroughly before using.
- Seasoning the dish: Don't be afraid to adjust the seasoning in this recipe to your taste. Add more salt, pepper, or garlic powder if you like. You can also add a pinch of red pepper flakes for a bit of spice.
- Serving suggestions: Serve Greek black-eyed peas and collard greens with rice, cornbread, or a side salad. You can also enjoy them as a main course or as a side dish.
Conclusion:
Greek black-eyed peas and collard greens is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and flavorful dish to try, give this recipe a try!
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