New Year's Collards and Black Eyed Peas

New Year's Collards and Black Eyed Peas

What you'll need:

  • 2 tablespoons of Kinloch Pecan Oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 bundles of collards (or your choice of greens), about 5 cups, stem removed and chopped
  • 2 15-ounce cans black eyed peas, drained and rinsed
  • juice of 1/2 lemon
  • ¼ teaspoon crushed red pepper
  • salt & pepper , to taste 



1. Prepare Skillet:

  • In a large skillet, warm pecan oil over medium heat.

2. Sauté Onion and Garlic:

  • Add the onion and cook for about 3 minutes until translucent.
  • Add garlic and cook for an additional 2 minutes until fragrant.
3. Cook Greens:
  • Introduce greens to the skillet along with 1/2 cup vegetable broth.
  • Cover with a lid and cook until the greens start to wilt. Cooking times vary based on the chosen greens ( collards, chard, kale).

4. Monitor and Stir:

  • Keep an eye on the greens as they cook, stirring intermittently.
  • Add more broth if needed.

5. Add Black Eyed Peas:

  • Once the greens are cooked, add the pre-cooked black-eyed peas.
  • Stir and cook until heated through.

6. Add Seasonings:

  • Squeeze in fresh lemon juice and sprinkle with crushed red pepper.

7. Serve Warm:

  • Season with salt and pepper to taste.
  • Enjoy your warm and flavorful dish!
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