Description
Hearty and nutritious stewed black-eyed peas with collard greens topped with warm cornbread biscuits.
Ingredients
- 1 cup black-eyed peas, dried
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 smoked meat (like ham hock or smoked sausage)
- 2 cups collard greens, chopped
- Salt and pepper to taste
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1/4 cup butter, melted
- 1 cup milk
Instructions
- Soak the black-eyed peas overnight, then drain.
- In a large pot, combine the drained peas with water, chopped onion, minced garlic, and the smoked meat of your choice.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 60 minutes or until the peas are tender.
- Add the chopped collard greens to the pot and cook for an additional 15-20 minutes. Season with salt and pepper to taste.
- For the cornbread biscuits, preheat the oven to 425°F (220°C).
- In a mixing bowl, combine the cornmeal, flour, baking powder, and salt.
- Stir in the melted butter and milk until everything is combined and a dough forms.
- Drop spoonfuls of the cornbread mixture onto a baking sheet and bake for 15-20 minutes or until golden brown on top.
- Serve the stewed black-eyed peas topped with the freshly baked cornbread biscuits.
Notes
Soak the peas overnight for better texture and use good-quality smoked meat for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern