Black-Eyed Peas with Collard Greens

Name: Black-Eyed Peas with Collard Greens
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 2 tablespoons olive oil; 1 garlic clove, minced; 8 cups chopped collard greens; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained; 4 plum tomatoes, seeded and chopped; 1/4 cup lemon juice; 2 tablespoons grated Parmesan cheese

Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. —Athena Russell, Greenville, South Carolina

Ingredients

2 tablespoons olive oil
1 garlic clove, minced
8 cups chopped collard greens
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
4 plum tomatoes, seeded and chopped
1/4 cup lemon juice
2 tablespoons grated Parmesan cheese

Directions

In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.