Wilted Winter Greens & Black-Eyed Peas

Wilted Winter Greens & Black-Eyed Peas

1 Review
From: EatingWell Magazine, Holiday Issue 1995

For this sauté, soft, smooth black-eyed peas make a mellow match for the assertive flavors of dark leafy greens. Country ham or Italian prosciutto makes a nice change from the salt pork or ham hocks that greens are traditionally cooked with.

Ingredients 10 servings

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  • 8 ounces dried black-eyed peas, (1⅓ cups)
  • ¼ teaspoon salt
  • 2 pounds greens, such as collards, kale and/or escarole, trimmed, washed and sliced crosswise into ¼-inch-wide strips
  • 1 tablespoon canola oil
  • 2 ounces country ham (see Note) or prosciutto, diced (about ½ cup)
  • 2 tablespoons red-wine vinegar, or to taste
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. Soak peas overnight in cold water. (Alternatively, place peas in a large saucepan, cover with water and bring to a simmer. Cook for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain the peas, rinse well and place in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until tender, about 45 minutes. Add salt. Let sit, covered, for ½ hour, then drain and rinse.
  2. Heat oil in a large skillet over high heat. Add ham (or prosciutto) and cook, stirring, until lightly browned, about 2 minutes. Add the greens and cook, stirring constantly, until wilted, 5 to 10 minutes, adding more water if necessary. Add the reserved black-eyed peas and heat through.
  3. Season with vinegar, salt and pepper and serve.
  • Make Ahead Tip: Prepare through Step 2; cover and refrigerate up to 2 days. Reheat on the stovetop or in the microwave.
  • Note: Dry, salt-cured and aged between 90 and 180 days, country ham is potent, salty and delicious; a little goes a long way. You can find it online at country-ham.com and at countryham.org.

Nutrition information

  • Per serving: 126 calories; 3 g fat(0 g sat); 8 g fiber; 18 g carbohydrates; 9 g protein; 248 mcg folate; 4 mg cholesterol; 2 g sugars; 0 g added sugars; 4,563 IU vitamin A; 32 mg vitamin C; 226 mg calcium; 2 mg iron; 229 mg sodium; 398 mg potassium
  • Nutrition Bonus: Vitamin A (91% daily value), Folate (62% dv), Vitamin C (53% dv), Calcium (23% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, ½ fat

Reviews 1

August 10, 2011
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By: Anne White
Nice recipe for kale I was pleasantly surprised with this recipe, expecting it to be okay, if bland. It is actually quite good, and an excellent way to use kale (which in Upstate New York is a summer vegetable, not just a winter one!). Knowing that I can use locally-farmed, sustainable kale and prosciutto makes it all that much better. It's a nice side or light meal. Pros: nutritious, tasty Cons: time consuming
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