Healthy Collard Greens and Black-Eyed Peas Over Oats
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 330 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 25 milligrams
- Sodium
- 730 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 10 grams
- Protein
- 18 grams
- Sugar
- 3 grams
- Total: 1 hr
- Active: 30 min
Ingredients
2 tablespoons extra-virgin olive oil
1 large red onion, halved and thinly sliced (about 1 1/2 cups)
3 cloves garlic, minced (about 1 heaping tablespoon)
8 ounces ham steak (about 1/2-inch thick), cut into 1/2-inch cubes
2 large bunches collard greens, stemmed and leaves cut into 1/2-inch-thick ribbons (about 2 pounds total)
2 large bunches collard greens, stemmed and leaves cut into 1/2-inch-thick ribbons (about 2 pounds total)
2 cups low-sodium chicken broth
1/2 cup apple cider vinegar
Kosher salt and freshly ground black pepper
One 15-ounce can black-eyed peas, drained and rinsed
2 tablespoons unsalted butter
2 cups steel-cut oats
Louisiana-style hot sauce, for serving
Directions
- Heat the oil in a large, low-sided stockpot or Dutch oven set over medium-high heat. Add the onions and cook until they start to soften and are brown in parts, about 5 minutes. Add the garlic and ham, and cook until the garlic softens, about 2 minutes. Add the collard greens, broth, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and cook, covered, until the collards are tender, 20 to 30 minutes. Stir in the black-eyed peas and butter, and cook until the beans are warmed through, about 5 minutes.
- Meanwhile, fill a large saucepan three-quarters with water. Salt lightly and bring to a boil. Add the oats and cook, stirring occasionally, until just tender, about 15 minutes. Drain the oats and divide them among six bowls. Top with the collard greens, ham and black-eyed peas. Serve immediately with hot sauce if using.