Dom’s Embarrassingly Easy Collard Greens & Black Eyed Peas

Any one who reads this blog should know by now that I love all kinds of greens, this one will work equally well with collards, turnip greens, spinach or even callaloo; since I am also inordinately fond of black eyed peas (& they were on sale in the frozen section) it makes sense (& saves time) to put them together.


1 pound frozen chopped greens

1 pound frozen black eyed peas

1 ½ cups stock (any kind will do)

1 diced onion

1 piece of either bacon, fatback, or a fatty trimming of any kind that you had squirreled away in your freezer (if you have none of these or want a vegan version of this use 3 tablespoons of olive oil)

2 tablespoon garlic powder (I was feeling lazy) or 2 tablespoons diced garlic)

Salt & pepper to taste

Not surprisingly this is far from rocket science. Take a deep frying pan or similar vessel and add the stock and fatback (or equivalent) and bring to high heat. As the mixture in the pan boils dice 1 onion and dump into the mixture & stir vigorously. The next item to toss in is the black eyed peas, stir them in and let them simmer until thawed (yeah, that’s right I tossed them in frozen into the boiling stock, I was in a hurry) once the mixture comes back to a boil toss in the frozen greens and stir until the mixture is boiling again. Now that the ingredients are up to a nice boil add the seasonings & garlic and stir for another 5 minutes or so. That’s it you’re done and it goes great with catfish.


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