Black-Eyed Pea and Collard Skillet

Name: Black-Eyed Pea and Collard Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 2 cans black-eyed peas (15 oz), rinsed, drained; 8 cups collard greens, stems removed, chopped; 6 oz smoked turkey leg or wing (or smoked turkey sausage), meat picked and chopped; 1 yellow onion, diced; 4 garlic cloves, minced; 2 tbsp olive oil; 1 cup low-sodium chicken broth; 2 tsp apple cider vinegar; 1/4 tsp red pepper flakes; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

A Southern-style one-pan side of canned black-eyed peas simmered with wilted collard greens, smoked turkey, and aromatics in a savory broth - soulful, protein-rich, and ready in under 30 minutes.

30 minEasyServes 4260 cal/serving

Southern AmericanSideStovetopHigh ProteinDASHLow CarbGluten-FreeDairy-FreeEgg-FreeShellfish-FreeNut-FreeLow-SodiumCorn-Free

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Ingredients

2 cans black-eyed peas (15 oz), rinsed, drained
8 cups collard greens, stems removed, chopped
6 oz smoked turkey leg or wing (or smoked turkey sausage), meat picked and chopped
1 yellow onion, diced
4 garlic cloves, minced
2 tbsp olive oil
1 cup low-sodium chicken broth
2 tsp apple cider vinegar
1/4 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion and cook, stirring occasionally, 4 to 5 minutes until softened.
2

Add 4 minced garlic cloves and 1/4 tsp red pepper flakes and cook 1 minute until fragrant.
3

Add 6 oz meat picked and chopped smoked turkey leg or wing (or smoked turkey sausage) and stir to combine with the aromatics.
4

Add 8 cups stems removed, chopped collard greens in batches, stirring to wilt each addition before adding more. Pour in 1 cup low-sodium chicken broth and stir to combine.
5

Cover and cook over medium-low heat 8 to 10 minutes until the collards are tender.
6

Stir in 2 cans rinsed, drained black-eyed peas (15 oz), 2 tsp apple cider vinegar, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Cook uncovered 3 to 4 minutes until the peas are heated through and the liquid has mostly absorbed.
7

Taste, adjust seasoning, and serve hot.

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Questions

What should Black-Eyed Pea and Collard Skillet look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the collards are tender. Step 6: cook until the peas are heated through and the liquid has mostly absorbed.

Is Black-Eyed Pea and Collard Skillet spicy?

Moderately. The heat in Black-Eyed Pea and Collard Skillet comes from 1/4 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Black-Eyed Pea and Collard Skillet low-carb?

A serving of Black-Eyed Pea and Collard Skillet carries 5 g of carbohydrate. Against a strict 20 g keto day that is 25 percent of the budget; against a moderate 100 g low-carb day it is 5 percent.

How much protein is in Black-Eyed Pea and Collard Skillet?

One serving (the recipe makes 4) has 25 g of protein in about 260 calories, alongside 5 g carbohydrate and 15 g fat, plus 168 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein side collection.

How do I store and reheat Black-Eyed Pea and Collard Skillet?

Refrigerate what is left of Black-Eyed Pea and Collard Skillet within two hours and eat it within three days. Reheat gently on the stovetop.

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