Sauteed Collard Greens and Black-Eyed Peas With Dijon Mustard

“This is one my mother, who's a very good cook, found in her local paper and adapted. I've not made it yet, but she swears by it.”

Ingredients Nutrition


  1. Remove coarse stems from greens and discard. Wash and spin dry, then cross cut into 1" square pieces.
  2. Drop greens into a pot of boiling, lightly salted water. Cook uncovered 5-10 minutes, or until just tender. Timing will depend on the age and size of the greens. Very young greens will need only 1 or 2 minutes. Drain thoroughly.
  3. Meanwhile, in a large non-aluminum skillet, melt butter and oil over medium heat. Add onion, stirring frequently, 5 minutes or until softened and slightly browned. Add black-eyed peas and drained greens. Toss to coat.
  4. In a small bowl, combine sour cream, mustard (or horseradish if using), and cayenne pepper with a whisk or fork. Add to peas and greens and cook, stirring frequently, 3-5 minutes or until liquid has almost evaporated. Season with salt and pepper and serve warm. Have a little more sour cream/mustard (or horseradish) to serve on the side.

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