Southern Tureen of Black-Eyed Peas, Collard Greens and Yams

Name: Southern Tureen of Black-Eyed Peas, Collard Greens and Yams
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 2 tbsp vegetable oil; 1 large red onion; 4 cup collard greens; 2 cup yams; 2 cup cooked or canned black-eyed peas; 2 cup water; 0.5 tsp ground black pepper; 0.5 tsp salt; 2 tbsp yellow cornmeal

An American soup of collard greens, yams and black-eyed peas, simmered on the stove.

40 min · Serves 4 · Easy

Ingredients

2 tbspvegetable oil
1 large red onion, slivered
946.35 mlcollard greens, chopped (about half a bunch)
473.18 mlyams, or 2 cups sweet potatoes, diced but not peeled
473.18 mlcooked or canned black-eyed peas, rinsed and drained
473.18 mlwater
0.5 tspground black pepper
0.5 tspsalt
2 tbspyellow cornmeal (optional)

Method

Start cooking mode

Time: Cook 40 min · 40 min total
Difficulty: easy

1
Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
8 min
2
Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
20 min
3
To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.
10 min