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

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“Adapted from Lean Bean Cuisine, by Jay Solomon”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.
  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.
  3. To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.

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