Southern Style Black Eyed Peas with Sauteed Greens
New Year's Eve calls for black eyed peas. We have this rustic, home style black beans recipe that has southern comfort written all over it. We paired it with sauteed greens and some bread.
Servings
Produce
Garlic (Organic)
2 1 Clove
Kale (Organic)
3 1.5 oz
Collard Greens (Organic)
3 1.5 oz
Swiss Chard (Organic)
3 1.5 oz
Arugula (Organic)
2 1 oz
Chives
1/2 0.25 oz
Protein & more
Black Eyed Peas
2 1 Can
Vegetable Broth Paste
2 1 teaspoon
Ciabatta roll
4 2 Whole
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Garlic powder
1.5 0.75 teaspoon
Onion powder
1.5 0.75 teaspoon
Smoked paprika
1 0.5 teaspoon
Dried thyme
1 0.5 teaspoon
Cayenne powder
0.25 0.13 teaspoon
Prep ahead (optional)
a. Chop the kale leaves, chard, arugula and collard greens bite-sized. b. Mince garlic. c. Thinly slice chives.
Instructions
1
Cook the black eyed peas:
a. Add the black eyed peas (drain; rinse) along with the southern spice mix and ¼ tsp salt to a pot. Add enough water to cover the black eyed peas.
b. Bring to a boil on a medium-high heat. Lower heat and let simmer for 5 more minutes, or until water is thick and saucy, and some peas start breaking apart.
c. Use the back of a spoon to lightly mash some of the peas. Keep covered on the stovetop to keep warm while the greens are sauteed.
2
Cook the greens:
a. Heat 1 tbsp olive oil in a saute pan. Add the garlic (mince) and saute for 1-2 minutes, or until lightly browned.
b. Add the kale, chard, arugula and collard greens (all chopped bite-sized). Saute for 3-5 minutes, or until greens are slightly wilted. Season with salt.
3
Serve:
a. Set oven to broil.
b. Slice ciabatta rolls lengthwise. Lightly brush with oil and place on a baking sheet. Toast in oven for 1-2 minutes, or until browned as desired.
c. Divide black eyed peas amongst plates. Garnish with chives (thinly slice). Serve sauteed greens and toasted ciabatta alongside. Enjoy!
Chef's notes
Swap cornbread for the ciabatta for a more traditional (and gluten-free) meal.
This recipe has been adapted from The Wanderlust Kitchen
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA