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Black-Eyed Peas

Black-Eyed Peas with Sweet Potatoes and Collard Greens

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Recipe Details

Story

Get lucky with this classic dish of black-eyed peas and collard greens—two ingredients that signify good fortune in the South. Seasonal sweet potatoes are roasted with paprika and cayenne for a little heat, then added to a stew of leafy “collards” and tender peas. Served over hearty bulgur wheat, this is a meal you can enjoy with gusto no matter what region you hail from.

Tags

  • < 600 Calories
  • Vegetarian
  • Spicy
  • Vegan

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • sweet potatoes
    1 1/2 pound
    sweet potatoes
  • Collard Greens Organic
    6 ounces
    Collard Greens Organic
  • Onion Red Medium Local
    1
    Onion Red Medium Local
  • black-eyed peas
    1 cup
    black-eyed peas
  • sweet paprika
    1/2 teaspoon
    sweet paprika
  • ground cayenne pepper
    1/2 teaspoon
    ground cayenne pepper
  • bulgur
    1/2 cup
    bulgur
  • red wine vinegar
    1 tablespoon
    red wine vinegar
  • vegetable broth
    2 containers
    vegetable broth

What You’ll Need

  • 2 8" medium pots
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425[degrees]F. Bring a medium pot of water to a boil over high heat. Rinse sweet potatoes and cut into ½-inch dice. Rinse collard greens and cut crosswise into ¼-inch slices, keeping leaves and stems separate. Peel onion, halve, and thinly slice. Rinse black-eyed peas.
  2. Roast Sweet Potatoes

    Roast Sweet Potatoes

    On a baking sheet, toss sweet potatoes with sweet paprika, as much cayenne pepper as desired, 2 tablespoons olive oil, ½ teaspoon kosher salt, and black pepper. Arrange in a single layer, transfer to oven, and roast until tender, about 20 minutes.
  3. Cook Bulgur

    Cook Bulgur

    Add bulgur and a generous pinch salt to pot of boiling water and cook until tender, about 10 minutes. Drain and return to pot, off heat. Set aside.
  4. Sauté Black-Eyed Peas

    Sauté Black-Eyed Peas

    While bulgur cooks, heat 1 tablespoon olive oil in a separate medium pot over medium-high heat. When oil is shimmering, add onion and sauté, stirring occasionally, until soft, 3-5 minutes. Add red wine vinegar, collard stems, and black-eyed peas and sauté until stems are tender, about 5 minutes.
  5. Simmer Black-Eyed Peas

    Simmer Black-Eyed Peas

    Add vegetable broth and collard leaves to pot with black-eyed peas and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until leaves are tender, 3-5 minutes. Remove pot from heat. Stir in roasted sweet potatoes. Taste and add salt and black pepper as needed.
  6. Plate Black-Eyed Peas

    Plate Black-Eyed Peas

    Serve black-eyed peas, vegetables, and broth over bulgur and enjoy some good luck.

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