Vegan Black Eyed Peas and Collard Greens Recipe
Few would consider combining black-eyed peas and collard greens in one dish, but the Portuguese (hello!) have artfully done just that.
They’ve transformed what might seem like a mundane pairing into a delightful dish that can be savored any day of the week.
Also called ‘Migas de Feijão Frade’, this dish does more than just combine beans and collard— it also includes olive oil, garlic (plenty of it), and also cornbread. You may think it seems boring, but it is amazing.
Here’s the step by step video of the recipe:
📝 Necessary Ingredients to Make This Recipe
What also makes this recipe so amazing is its simplicity. It’s how a combination of very simple ingredients manage to create such deep, addictive flavor.
Here they are:
Corn Flour Bread: A cornerstone of our dish, providing a unique texture and a comforting, subtly grainy flavor.
Olive Oil: This liquid gold enriches the dish , serving as the perfect medium for marrying the flavors.
Garlic: Pungent and earthy, these cloves intensify upon cooking, infusing the dish with a hint of sweetness.
Black-Eyed Peas: Nutritional powerhouses that bring a delightful creamy texture and a mild, nutty flavor to the tableau.
Collard Greens: This vibrant, leafy green adds a burst of color and a slightly bitter, earthy taste, contrasting beautifully with the creamy beans.
Black Pepper and Salt: Essential seasonings that enhance and balance all the flavors, elevating the dish to new heights.
Lemon Juice: Adds a refreshing zest and bright tang, cutting through the richness of the dish.
Cilantro: A final flourish of this herb adds a fresh, lemony aroma, rounding off the dish beautifully.
🌿 Steps to Make This Delicious Bean and Collard Greens Recipe
Because I prefer the texture and flavor of dried beans over canned beans, the first thing I did was to soak the beans in water overnight.
This initial step was crucial for softening the beans and reducing their cooking time. I knew they were ready for cooking when they had swollen to almost double their size, looking plump and ready for the pot.
I added the kidney beans to a pot with boiling water, a few pinches of salt, and let them cook for 45 minutes to one hour, or until they’re soft.
Next, I moved on to the greens. Selecting the freshest bunch, I carefully sliced the leaves into uniform 3-4 cm stripes, discarding the tougher stems and I placed the collard in a pan with boiling water for 5-7 minutes, cooking it until soft.
For this step, don’t forget to add a tiny amount of sodium bicarbonate (as well as salt) as it allows the collard greens to maintain its vibrant green color, and it also helps reduce cooking time— I’ve learned.
In parallel, I dealt with the corn flour bread. Using a food processor, I transformed it into fine crumbs, a process that was surprisingly satisfying. These crumbs were set aside, destined to add a delightful crunch and absorb the flavors of the dish.
The actual cooking began with lots of garlic. In a wide frying pan, I heated some olive oil and gently sautéed the minced garlic. The aroma that wafted through my kitchen as it turned fragrant and translucent was simply divine, and you’ll definitely taste this when you try the dish later.
Once the garlic was ready, I added the pre-soaked and cooked black-eyed peas to the pan. I let them warm up, stirring occasionally. The beans sizzled softly, mingling with the garlic, and it was then that I added the collard greens.
With the collard greens well-mixed in, I sprinkled the crushed corn flour bread and seasoned everything with salt and black pepper. Stirring this mixture was like conducting a symphony – the ingredients came together harmoniously, with the bread crumbs soaking up the flavors and the collard turning a rich, inviting green.
Just before serving, I added a dash of lemon juice from half a lemon. It brought a refreshing contrast to the rich flavors, a zesty note that tied everything together, which is a step that is not present in the original recipe, but it does wonders.
As I finished cooking, I turned off the heat and got ready to add coriander on top, which is also not part of the original dish, but it also makes it better.
You’ll definitely love this recipe as it features a mix of different tastes and textures – soft beans, crispy breadcrumbs, and tender collard greens, all with a hint of citrus for extra flavor. Seems simple, but it’s divine, I mean it.
1-Pot Black Eyed Peas and Collard Greens Recipe
- Total Time: 40 minutes
- Yield: 2–3 portions 1x
- Diet: Vegan
Description
A delicious Portuguese-inspired recipe made with black-eyed peas, collard greens and cornbread. It’s quick, simple, but incredibly savory thanks to its rich olive oil depth and garlic notes.
Ingredients
- 150 grams corn flour bread (crushed)
- 4 tablespoons olive oil
- 6 cloves of garlic (minced)
- 250 grams black-eyed peas
- 150 grams collard greens (sliced into stripes)
- black pepper and salt to taste
- 1/2 lemon juice
- cilantro (to garnish)
Instructions
- I had my own preference, favoring dried beans over canned ones. So, for this recipe, I soaked my black-eyed peas for a full 24 hours before proceeding to cook them in a pressure cooker for about 20-30 minutes.
- Once the beans had finished cooking, I took my collard greens and sliced their leaves into 3-4 cm strips, removing the stems and either discarding them or putting them in the composting bin. I cooked the collard greens in boiling water for 5-7 minutes and set it aside for later use.
- Using a blender, I crushed the cornflour bread into very small pieces and set them aside for later as well.
- I heated some olive oil in a wide frying pan over medium heat and lightly sautéed the chopped garlic until it became fragrant and translucent.
- Then, I added the black-eyed peas and allowed them to heat for roughly 2 minutes. After that, I increased the heat and added the collard in two separate batches to ensure even cooking.
- As the collard greens softened, I incorporated the bread, seasoned the mixture with salt and black pepper, and adjusted the olive oil, ensuring it mixed well with the other ingredients.
- I allowed the collard greens to cook until it achieved a nice green and crispy texture. Finally, I added a splash of lemon juice, thoroughly stirred everything together, and turned off the heat.
Notes
- When adding the collard greens to a pan with boiling water, do not forget to add a tiny amount of sodium bicarbonate. This helps preserve the their vibrant green (by helping maintain their chlorophyll content) and it also helps soften the collard’s cell walls, reducing their cooking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Portuguese
Nutrition
- Serving Size: 1
- Calories: 308.25 kcal
- Sugar: 6.5 grams
- Sodium: 325.5 mg
- Fat: 15.91 grams
- Saturated Fat: 2.93 grams
- Unsaturated Fat: 11.89 grams
- Trans Fat: 0 grams
- Carbohydrates: 36.53 grams
- Fiber: 9.28 grams
- Protein: 7.83 grams
- Cholesterol: 0 mg
🙏🏻 Before you go, I’ve got a favor to ask!
I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!
Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.
