This blackeyed peas and collard green recipe is vegan soul food at it’s finest plus a little Afro-Caribbean to match.
Both the greens and blackeyed peas are cooked in a tasty curry sauce and then paired with fonio grain. This dish will smell up the kitchen with an unbelievable aroma and it delivers on taste. If you're new to fonio check my guide to understand exactly what it is.
Collard greens may be my one love if you are going to force me to choose a favorite vegetable. I have a million and one collard greens recipes, but this curry collards and black-eyed peas is top 5.
Blackeyed Peas and Collard Greens Ingredients
- Collard Greens
- Blackeyed Peas (canned)
- Yellow Onion
- Coconut Oil
- Garlic Cloves
- Fresh Ginger
- Fresh Thyme
- Habanero
- Curry Powder
- Turmeric
- Paprika
- Kosher Salt
- Black Pepper
- Coconut Milk
- Vegetable Stock
How to Make Blackeyed Peas and Greens (step by step)
Step 1: Mix The Spices
Place all the dry spices in a bowl a mix well.
Step 2: Prepare the curry
Saute onions until translucent (3-4 minutes). Add garlic, ginger, and a ⅓ of the spice mix. Stir and sauce another minute. Using the point end of sharp knife and cut slits into each side of the habanero then add to the pan. Add the thyme, stock, ⅓ more of spice mix, and coconut then simmer 4-5 minutes
Step 3: Cook the collard greens
Add the greens to the pan mixing well so that all the leaves get soaked in the curry.
Step 4: Add the peas
Add the peas to the pan with remaining spices. Mix well, then cover and simmer 15-20 minutes. Greens will be slightly crunchy so cook longer if you prefer softer greens.
Serving Suggestions
I serve the peas and collards curry over a bowl of grains. Fonio is my new preferred grain, but rice, couscous, and even grits can all work with this dish. I also add some fresh lime juice to my bowl.
Cooking Tips
- Size of the greens will dictate cooking time for the recipe. The smaller you chop them the faster they will cook and better absorb the flavors from the curry.
- Don’t forget about the habanero cooking in the curry. If cooked too long you run the risk of it breaking down and disintegrating into your curry leaving a very fiery burn.
- Drain and wash the beans for a cleaner flavor. You can reduce sodium content and some of the metallic flavor.
- Serve with a side of hot water cornbread.
Collards and Peas frequently asked questions
Can I substitute field peas?
Yes, but it will be a longer cook time given you’ll be hard pressed to find canned field peas.
Does the habanero make this dish spicy?
No not at all. It’s the seeds and veins that provide the heat, but since we’re cooking it whole you avoid it. However, you do get the natural fruitiness and a hint of the flavor from the oils.
For other black eyed peas or collard greens based recipes you might like try these:
Classic Southern Blackeyed Peas
If you make this blackeyed peas and collard greens recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Ingredients
- 1 medium yellow onion sliced
- 1 bunch collard greens cleaned de-stemmed and cut into strips
- 12 oz can black-eyed peas
- 1 tablespoon coconut oil
- 4 cloves garlic diced
- 1 inch fresh ginger diced
- 2 fresh thyme stems
- 1 whole habanero chili
- 1 tablespoon curry powder
- ½ tablespoon turmeric
- ½ tablespoon smoked paprika
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
- 12 oz can coconut milk
- ¼ cup vegetable stock
Instructions
- Heat oil in medium skillet on medium heat. Add onions and saute until translucent (3-4 minutes)
- Add garlic and ginger and saute for another minute, stirring as needed.
- Using the tip of a sharp knife, add small slits into the sides of the habanero chili. Add it along with the thyme, stock, and coconut milk. Let simmer 4-5 minutes.
- Add spices and mix well. Let simmer for additional minutes (2-3).
- Remove the chili. Add the greens and mix well. Allow to sauté 5 minutes then mix in the peas. Cover the skillet and let simmer 15-20 minutes. Stir occasionally. I like these greens with some crunch, so if you prefer softer let them cook a little longer.
- Finish with a squeeze of fresh lime juice.
Notes
- Size of the greens will dictate cooking time for the recipe. The smaller you chop them the faster they will cook and better absorb the flavors from the curry.
- Don’t forget about the habanero cooking in the curry. If cooked too long you run the risk of it breaking down and disintegrating into your curry leaving a very fiery burn.
- Drain and wash the beans for a cleaner flavor. You can reduce sodium content and some of the metallic flavor.
Robert Garrett
Thursday 8th of February 2024
Like most of your recipes, this one is a banger. As someone that frequently cooks two meals due to vegetarians in the household, I particularly love this one because it is flavorful and “meaty” enough to satisfy the carnivores in the family even though it is 100% vegan. A+.
Marwin Brown
Thursday 8th of February 2024
I think we live parallel lives my friend!
Linda Wheeler
Friday 31st of December 2021
Thanks so much for this wonderful curry recipe. Our customary NYE’s black eyed peas and greens will never be the same. I seldom cook, but this recipe was so easy it might bring me back to the kitchen to try some of your other recipes. My husband was pretty impressed, too. I owe you. Thank you.
Marwin Brown
Saturday 1st of January 2022
That's outstanding! Glad you and your husband enjoyed the recipe. Happy New Year!
Veronika
Thursday 13th of May 2021
This is a great comforting but healthy meal! Going to save it and make sometime soon ;)
pranita deshpande
Friday 28th of August 2020
Nice steps you have taken.