Can I make this dish gluten-free?

Absolutely! To ensure this dish is gluten-free, just swap regular cornmeal for a gluten-free version. Most gluten-free cornmeal mixes will work beautifully without altering the taste or texture significantly.

How can I add more flavor to the collard greens?

You can boost the flavor of collard greens with various spices or smoked meats for added depth. However, if you want to keep it vegetarian, adding vinegar, lemon juice, or hot sauce enhances their natural taste.

Can the black-eyed peas be cooked in a slow cooker?

Certainly! If you prefer using a slow cooker, soak the black-eyed peas overnight and utilize a slow cooker to simmer them on low for 6 to 8 hours or on high for 3 to 4 hours.

Can I freeze leftovers of this dish?

Yes, you can freeze leftover black-eyed peas and collard greens. Store them in airtight containers, and they will keep well for about three months. Reheat them in a pot over low heat or in the microwave.

What other side dishes go well with this meal?

In addition to cornbread, consider serving a light salad or roasted vegetables to complement the hearty flavors. They will add freshness and variety to your meal.

Healthy Black-Eyed Peas With Collard Greens And Cornbread

Ingredients

Units Scale

1 cup black-eyed peas
4 cups water
1 tablespoon olive oil
4 cloves garlic, minced
1 bunch collard greens, chopped
Salt and pepper to taste
1 cup cornmeal
1 cup almond milk (or any plant-based milk)
1 tablespoon flaxseed meal (optional for binding)
1 teaspoon baking powder

Cook Mode Prevent your screen from going dark

Instructions

Soak the black-eyed peas overnight in water. Drain and rinse the peas, then transfer them into a pot.
Add 4 cups of water and bring to a boil over high heat. Reduce to a simmer and cook for about 30 minutes or until tender, skimming off any foam that rises.
In a separate pan, heat olive oil over medium heat and add minced garlic. Sauté until fragrant, about 1 minute. Add chopped collard greens, cooking until wilted. Season with salt and pepper.
In a bowl, combine cornmeal, almond milk, flaxseed meal (if using), baking powder, and a pinch of salt. Mix well and pour into a greased baking pan.
Preheat the oven to 400°F (200°C) and bake the cornbread for 20-25 minutes until golden brown. Slice and serve with black-eyed peas and collard greens.

Notes

For gluten-free options, substitute regular cornmeal for gluten-free blend. Use non-dairy milk to enhance vegan appeal.

Author: james_walker
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main course
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 500mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg