Name: Chipotle Black-Eyed Peas & Collards with Crispy Shallots
Total time: 120 min
Ingredients: 8 ounces dried black-eyed peas (about 1 ⅓ cups), soaked overnight; ¼ cup extra-virgin olive oil; 4 large shallots, thinly sliced; Pinch of salt plus ½ teaspoon, divided; 2 small bunches collard greens (about 1 ¼ pounds total), stemmed and torn into bite-size pieces; 2 tablespoons minced chipotle chiles in adobo sauce; 2 tablespoons lime juice; Steamed brown rice (optional)

Chipotle Black-Eyed Peas & Collards with Crispy Shallots

Instead of getting flavor from a ham hock, this mess of black-eyed peas and collards gets its smokiness from canned chipotles and caramelized shallots, thereby keeping it vegetarian.

Liana Krissoff

Published on December 28, 2020

Chipotle Black-Eyed Peas & Collards — Photo: Ellen Silverman

Active Time:

30 mins

Total Time:

2 hrs

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free High Fiber Low-Calorie Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

8 ounces dried black-eyed peas (about 1 ⅓ cups), soaked overnight
¼ cup extra-virgin olive oil
4 large shallots, thinly sliced
Pinch of salt plus ½ teaspoon, divided
2 small bunches collard greens (about 1 ¼ pounds total), stemmed and torn into bite-size pieces
2 tablespoons minced chipotle chiles in adobo sauce
2 tablespoons lime juice
Steamed brown rice (optional)

Directions

Drain the soaked peas and rinse. Place in a large pot and add enough water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 30 to 45 minutes. (Alternatively, cook peas in a pressure cooker or slow cooker.) Reserve 1 1/2 cups of the cooking liquid and drain the peas.
Heat oil in the pot over medium heat. Add shallots and a pinch of salt and cook, stirring frequently, until deeply browned, 10 to 15 minutes. Use a slotted spoon to transfer half the shallots to a paper-towel-lined plate.
Add collards to the pot and toss until bright green and wilted, about 3 minutes. Add the reserved cooking liquid and chipotles. Bring to a boil. Adjust heat to maintain a simmer, cover and simmer for 15 minutes.
Gently stir in the peas. Cover and simmer until the collards are very tender, about 10 minutes more. Stir in lime juice and the remaining 1/2 teaspoon salt. Top with the shallots and serve with rice, if desired.

Tips

To make ahead: Refrigerate peas and reserved cooking liquid (Step 1) separately for up to 3 days.

Nutrition Facts (per serving)

400	Calories
15g	Fat
52g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 400
% Daily Value *
Total Carbohydrate 52g	19%
Dietary Fiber 16g	57%
Total Sugars 12g
Protein 17g	34%
Total Fat 15g	19%
Saturated Fat 2g	10%
Sodium 373mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.