Sauteed Collard Greens And Black Eyed Peas With Dijon Mustard Recipes

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SAUTEED COLLARD GREENS AND BLACK-EYED PEAS WITH DIJON MUSTARD



Sauteed Collard Greens and Black-Eyed Peas With Dijon Mustard image

This is one my mother, who's a very good cook, found in her local paper and adapted. I've not made it yet, but she swears by it.

Provided by OliveLover

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb collard greens (substitute turnip, mustard, or beet greens)
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1 medium yellow onion, finely diced
1/4 cup sour cream
1 tablespoon dijon-style mustard or 1 tablespoon horseradish
1 pinch ground cayenne pepper (or to taste)
salt and pepper
1 (14 ounce) can black-eyed peas

Steps:

  • Remove coarse stems from greens and discard. Wash and spin dry, then cross cut into 1" square pieces.
  • Drop greens into a pot of boiling, lightly salted water. Cook uncovered 5-10 minutes, or until just tender. Timing will depend on the age and size of the greens. Very young greens will need only 1 or 2 minutes. Drain thoroughly.
  • Meanwhile, in a large non-aluminum skillet, melt butter and oil over medium heat. Add onion, stirring frequently, 5 minutes or until softened and slightly browned. Add black-eyed peas and drained greens. Toss to coat.
  • In a small bowl, combine sour cream, mustard (or horseradish if using), and cayenne pepper with a whisk or fork. Add to peas and greens and cook, stirring frequently, 3-5 minutes or until liquid has almost evaporated. Season with salt and pepper and serve warm. Have a little more sour cream/mustard (or horseradish) to serve on the side.

Nutrition Facts : Calories 231.2, Fat 13.4, SaturatedFat 5.5, Cholesterol 17.8, Sodium 354.1, Carbohydrate 22.5, Fiber 6.8, Sugar 1.7, Protein 7.8

BLACK-EYED PEAS WITH COLLARD GREENS



Black-Eyed Peas with Collard Greens image

Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, minced
8 cups chopped collard greens
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
4 plum tomatoes, seeded and chopped
1/4 cup lemon juice
2 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 412mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.

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