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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 🙂 


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
Cook Time 20 minutes
Servings 4


  • InstantPot


  • 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


  • 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
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