Description
Collard Greens & Black-Eyed Peas Rice Bowl is a vibrant and hearty dish that brings together tender collard greens and creamy black-eyed peas atop fluffy long-grain rice. Seasoned with aromatic garlic and onion, this comforting bowl is not only a feast for the eyes but also packed with essential nutrients. Perfect for family gatherings or cozy nights in, it offers a delightful blend of flavors that warms the soul with every bite.
Ingredients
Scale
- 1 bunch collard greens, chopped
- 1 cup black-eyed peas (canned or soaked overnight)
- 1 cup long-grain rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse collard greens under cold water, remove tough stems, and chop into bite-sized pieces.
- In a medium pot, combine rice and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until liquid is absorbed.
- Heat olive oil in a large skillet over medium heat. Saut? chopped onion and minced garlic until golden brown (about 5 minutes).
- Add collard greens to the skillet; stir occasionally until wilted (approximately 5 minutes). Then add black-eyed peas (drained if canned) and mix well.
- Season with salt, pepper, and any additional spices you prefer. Cook for another 5 minutes until heated through.
- Fluff the cooked rice with a fork before adding it to the skillet mixture. Gently combine everything.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 420
- Sugar: 2g
- Sodium: 490mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg