Happened across this recipe and once made, knew we had to put it on the list. This southern dish can be served as a main dish or a smaller portion as a side. We have paired it with the Grilled Portobello Grilled Cheese with collards on many a fall day.
2 Tablespoons Canola Oil
2 Medium Orange Bell Peppers, Chopped
4 Cloves of Garlic finely chopped
2 Teaspoons of Cumin
1 Teaspoon of Paprika, smoked
1 Teaspoon of cayenne pepper
1 Teaspoon of salt
1 Bunch of Collard Greens, trimmed and chopped
2 Cans of Black Eye Peas, rinsed
1 14 ounce Can of diced tomatoes
Over a medium fire, heat oil in a large skillet or sauce pan. Cast iron is our preference. Add the bell peppers and garlic, stir occasionally until browned.
Stir in seasonings and Collard Greens until starting to wilt.
Add Black Eye Peas, tomatoes with juice and bring to a boil. Simmer for about 15 minutes and serve.