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1-Pot Black Eyed Peas and Collard Greens Recipe

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  • Author: Alexandre Valente
  • Total Time: 40 minutes
  • Yield: 2-3 portions 1x
  • Diet: Vegan


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. 


Units Scale
  • 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
  • coriander (to garnish)


  1. 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.
  2. 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. 
  3. Using a blender, I crushed the cornflour bread into very small pieces and set them aside for later as well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


  • 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


  • 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