A classic southern dish often served at the holidays, black-eyed peas and collard greens might just become an all-the-time meal once your family tries it.
Ingredients
2 tablespoons olive oil
1 garlic clove, minced
8 cups chopped collard greens
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
4 plum tomatoes, seeded and chopped
1/4 cup lemon juice
2 tablespoons grated Parmesan cheese
Instructions
1Cook the greens, then add the peas
2In a Dutch oven, heat the oil over medium heat. Add the garlic and cook, stirring, for one minute. Add the collard greens, salt and cayenne, and cook, stirring often, for six to eight minutes, or until the greens are tender.
3Toss it together
4Add the black-eyed peas, tomatoes and lemon juice and heat through. Sprinkle each portion with cheese before serving.
