Pressure Cooker Black-Eyed Peas with Collard Greens

Name: Pressure Cooker Black-Eyed Peas with Collard Greens
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 teaspoon olive oil; 1 yellow onion, thinly sliced; 2 tablespoons minced garlic; 1 cup diced fire-roasted red peppers; ½ teaspoon ground allspice; ½ teaspoon crushed red pepper; kosher salt to taste; 1½ cups dried black-eyed peas; 1½ cups vegetable broth; 1 bay leaf; 1 (15 ounce) can fire-roasted tomatoes; 2 cups chopped collard greens

Marrekus and Krysten Wilkes Website

Pressure Cooker Black-Eyed Peas with Collard Greens

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Black-eyed peas may be best known as a southern New Year’s Day tradition (or as famous musicians), but they are very delicious and offer several health benefits. This dish features dried black-eyed peas prepared in the pressure cooker with collard greens, tomatoes, and roasted red peppers. It's the perfect combination of flavor and spice. If you can't find collard greens, don't worry. You can use chard or kale in place of collard greens.

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Mealthy Tip

In the Southern United States, eating black-eyed peas or Hoppin' John is thought to bring prosperity in the new year. The peas are typically served with greens, ham and cornbread. The peas (since they swell when cooked) symbolize prosperity, while the greens signify money and the cornbread represents gold. Sounds like a delicious way to ring in a new year!

Nutrition Facts

Per Serving: 110 calories; 2g fat; 18.5g carbohydrates; 6g protein; 0mg cholesterol; 289mg sodium.

Full nutrition

Amount Per Serving
Calories 110		Calories from Fat21
% Daily Value*
Total Fat 2g		4%
	Saturated Fat0g	2%
	Trans Fat0.0g
	Polyunsaturated Fat0.4g
	Monounsaturated Fat1.1g
Cholesterol 0mg		0%
Sodium 289mg		12%
Total Carbohydrate 18.5g		6%
	Dietary Fiber7g	26%
	Sugars4.6g
Protein 6g

Vitamin A117%		Vitamin C95%
Calcium10%		Iron13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Soups And Stews Dried Beans Vegan New Year's Day Black-eyed Peas American Pressure Cooker Ready In 30 One Pot Or Pan Holiday Vegetarian Gluten-free Multipot Quick And Easy Southern Dairy-free No Meat 8 Quart Pressure Cooker

Reviews

4.5out of 5 Stars

(10 Reviews)

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What others are saying

George Delamea says:

I admittedly only made this to get rid of the rest of the bag of black-eyed peas I had bought for new years, but am glad I gave it a shot. I didn't use collards. Replaced them with kale, because I live northwest and not south (we CAN get them, but kale is everywhere, so . . . cook what youhave!). The fire-roasted tomatoes were key for me. Great flavor addition there.

Katie Hason says:

These are really delicious black eyed peas and greens. I love this healthy-take on a southern classic. My family always usually makes it with smoked ham or turkey in a slow cooker, and it takes forever. This pressure cooker version makes it really quick and easy to throw together. Black eyed peas are super underrated, they're very nutritious and I'm going to start making them more often. Also, not having to soak the beans over nice is a huge win!

Laura Griffin says:

I added extra broth because I prefer a more soup-like consistency for my black eyed peas. Other than that, this recipe was really good. I love that it's a vegetarian version, more healthy than the traditional southern style my parents make. The greens are also a must!

Alex Cabral says:

I wasn't a big fan of the tomatoes and red peppers added to this black eyed peas dish. However, I did love that this recipe didn't include in meat, like ham or turkey, that you would find in most traditional black eyed peas recipes. The flavor was really good, but next time I'm going to leave out the peppers and tomatoes.

Dominique M says:

I used spinach instead of collard greens for my black eyed peas and they were delicious. The tomatoes also add a nice touch. I used regular diced instead of fire roasted, and thought it was really good.

Kris Wilburn says:

Broke my southern traditional way of cooking black eyed peas and collards and made this recipe for our New Years dinner. It was amazing!!! I added my ham bone left from Christmas dinner and added 5 more minutes to the final cooking time. Wonderful!!!!

Anna Marie Robinson says:

Made the best pot of black eyed peas thanks to Mealthy. I wanted a more soupy version. Sautéed celery, onion, red bell pepper, fresh garlic clove. Added a box of low sodium veg broth, one and half cups of dried black eyed peas, a ham shank, salt, pepper, sage, thyme and a very small pinch of cayenne pepper. Pressure for 30 minutes, naturally released pressure. Cut up meat from ham hock and added to soup. So very good.

Michelle Fascia Nyhuis says:

Very good! I used a pound of black-eyed peas & upped the broth to a quart. I also added a smoked ham hock and diced ham. It was very good! Not sure I'll use the tomatoes next time.

Joyce Thigpen says:

Very flavorful however the peas were a little crunchy. Next time I will set them to cook for 7 minutes.

Autumn Solomon says:

Absolutely delicious! I had to substitute regular tomatoes in place of the fire roasted. I also cooked the black eyed peas for 10 min before adding the tomatoes and collards. I cooked it for 5 min more. The peas and collards were nice and tender. This will be a weekly meal for my family.