BLACK-EYED PEA AND COLLARD GREEN LUNCH BOWL
The Black-Eyed Pea And Collard Green Bowl is a rustic and wholesome dish that draws inspiration from the soul of Southern comfort cooking. Tender black-eyed peas bring a hearty and earthy character, while collard greens add depth with their bold and slightly bitter flavour. Garlic enhances the savoury notes and a splash of apple cider vinegar ties it all together with a bright tang that cuts through the richness. This bowl is cooked and thoughtfully, which provides a balance of plant-based protein, fibre and essential nutrients in every serving. Enjoyed on its own, which feels grounding and deeply satisfying, while pairing it with rice, quinoa or cornbread transforms it into a complete and fulfilling meal. The Black-Eyed Pea And Collard Green Bowl is ideal for both quick weekday lunches and meaningful New Year’s Day traditions, which proves that simple ingredients can deliver extraordinary comfort and nourishment.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Southern
PREPARATION/TECHNIQUES
Sauté
OCCASION/HOLIDAY
New Year’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Low Fat, Quick & Easy, Low Sodium
DISH TYPE
Bowl
INGREDIENTS
The ingredients required for the Black-Eyed Pea And Collard Green Lunch Bowl are given below:
- 80 grams | 2.82 ounces | ½ cup canned black-eyed peas, rinsed
- 30 grams | 1.06 ounces | 1 cup collard greens, chopped
- 3 grams | 0.11 ounces | 1 clove garlic, minced
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon olive oil
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon apple cider vinegar
- 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
- 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper, freshly ground
FULL NUTRITIONAL INFORMATION
Calories: 152 kilocalories
Fat: 4.8 grams
Saturated Fat: 0.7 grams
Carbohydrate: 20.0 grams
Sugar: 1.8 grams
Fibre: 6.5 grams
Sodium: 600 milligrams
Protein: 7.7 grams
Calcium: 100 milligrams
Potassium: 367 milligrams
Iron: 2.4 milligrams
PREPARATION
These steps are followed for the preparation of Black-Eyed Pea And Collard Green Lunch Bowl:
- Heat Oil: Place a medium pan on the stove and warm the olive oil over medium heat for 1 minute. This creates the base for sautéing the garlic and greens evenly.
- Sauté Garlic: Add the minced garlic to the heated oil and cook gently for 30 to 40 seconds. Stir continuously until fragrant, making sure it does not burn.
- Cook Greens: Stir in the chopped collard greens and season with a pinch of sea salt. Sauté for 4 to 5 minutes, stirring occasionally, until the greens are tender and slightly wilted.
- Add Peas: Pour in the rinsed black-eyed peas and fold them into the greens. Cook for 2 to 3 minutes until the peas are heated through and coated with flavour.
- Finish With Vinegar: Drizzle in the apple cider vinegar and sprinkle with freshly ground black pepper. Stir for 30 seconds to combine, then remove the pan from the heat.
- Serve Hot: Plate the dish immediately as a warm and nourishing bowl. Optionally, pair it with rice, quinoa or cornbread for a more filling meal.
PREPARATION TIME
5 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for Black-Eyed Pea And Collard Green Lunch Bowl:
- Chop Greens Finely: Smaller pieces cook more quickly and evenly.
- Use Fresh Garlic: It elevates flavour significantly over garlic powder.
- Add vinegar Last: It preserves its tang and brightens the dish.
- Rinse Canned Peas: It reduces sodium and improves texture.
- Keep Pan Covered: For quicker wilting of the greens.
VARIATIONS
- Add Protein: Toss in tempeh, tofu or seitan for more protein.
- Use Kale or Spinach: If collard greens aren’t available.
- Spice It Up: Add chilli flakes, Cajun seasoning or smoked paprika.
- Include Onions: Sauté chopped onions with garlic for added sweetness.
- Top With Seeds: Sprinkle toasted sunflower or pumpkin seeds for crunch.
- Serve Over Grains: Layer over rice, millet or bulgur for a fuller meal.
PREPPING AND STORAGE
- Store In Refrigerator: Keep in an airtight container for up to 3 days.
- Reheat On Stove: Gently warm in a pan with a splash of water or broth.
- Not Ideal For Freezing: Greens may become overly soft and lose texture.
- Prepare Ingredients Ahead: Chop greens and garlic in advance for quicker assembly.
