Black-eye peas with Collard greens

Southern Hospitality on a plate

Black-eye peas and collard greens are a must for a New Years meal in US South. It brings Good luck and prosperity for the entire year… so is the belief 🙏

So how about combining them to make the 3rd ‘beans and greens’ combination. 

A reminder of our earlier offerings –

1st one – Adzuki beans with chards and 

2nd – Mixed pulses with mustard greens

Soak the black-eye peas over night. Collard greens is a robust green, almost the same as cabbage and so it takes longer to cook. By mixing it with a soaked beans and cooking under pressure, the flavors are mingled and enhanced. 

Make a simple paste with onion, tomato, chillies and cilantro. Two main flavors enhance this curry – fennel seeds and curry leaves. I always like to add a small piece of nutmeg to greens, somehow the flavors marry very well. 

Use the InstantPot to do a one-pot meal. 

Season cumin seeds, add the paste, add the beans and the collards. Cook for 20 minutes. Curry is ready in a jiffy. Now all it takes is to relish it with some good southern style corn bread 🙂 

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Black-eye peas with Collard greens – southern hospitality on a plate

Third offering in a combination of Beans and Greens

Course Main Course

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Equipment

• InstantPot

Ingredients

• 2 cups Black-eye peas soaked overnight
• 2 cups Collard greens

To be ground to a paste –

• 1 small Onion
• 2 small Tomatoes
• 5 Green chillies
• Coriander Stalks
• 1 tbsp Curry Leaves
• 1 tsp Fennel Seeds

To Season –

• 1 tbsp Oil
• 1 tsp Cumin Seeds

Instructions

• Start the InstantPot on Saute mode. 
• Add the oil and cumin seeds, let it turn golden brown
• Add the ground paste and salt
• Add the black-eye peas and collard greens
• Mix well and cook under pressure for 20 minutes, let it cool down naturally