Black-Eyed Peas with Sweet Potatoes and Collard Greens
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Ingredients & Equipment
What we send
- 1 1/2 poundsweet potatoes
- 6 ouncesCollard Greens Organic
- 1Onion Red Medium Local
- 1 cupblack-eyed peas
- 1/2 teaspoonsweet paprika
- 1/2 teaspoonground cayenne pepper
- 1/2 cupbulgur
- 1 tablespoonred wine vinegar
- 2 containersvegetable broth
What You’ll Need
- 2 8" medium pots
- baking sheet
Prepare IngredientsPreheat 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.
Roast Sweet PotatoesOn 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.
Cook BulgurAdd 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.
Sauté Black-Eyed PeasWhile 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.
Simmer Black-Eyed PeasAdd 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.
Plate Black-Eyed PeasServe black-eyed peas, vegetables, and broth over bulgur and enjoy some good luck.