Cajun Black-eyed Peas and Greens

Page 144

Cuisine: Southern/Soul Food | Course Type: Sides

(1 review)

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This was pretty good. I had some black-eyed peas in the pantry I wanted to use, so thought I'd try this one. The hardest part was finding collard greens in Sammamish, Washington. I added a full teaspoon of salt, because I knew it would need it (the recipe didn't call for any). I also made this into a main dish by putting it in a bowl over corn bread and adding crumbled bacon. The whole family tried it and liked it. The greens added a nice bit of freshness to what would have been a pretty dull bowl of beans.

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