Black-Eyed Peas and Greens

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Appears in Cook's Country February/March 2013

It may not sound like much, but when we got into the kitchen, this classic Southern dish won over the skeptics.

SERVES 6 to 8

TIME 1 hour

Black-Eyed Peas and Greens

WHY THIS RECIPE WORKS

To speed up this Southern one-pot dish (traditionally served on New Year’s), we swapped dried legumes for a couple cans of black-eyed peas. A 15-minute head start on the stove gives the greens plenty of time to tenderize without turning the...

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