Get ready to embark on a culinary journey through the heart of Southern cuisine with this mouthwatering Black Eyed Peas with Smoky Collards and Cheesy Grits recipe! Imagine a dish that combines the earthy richness of black eyed peas, the smoky depth of collard greens, and the creamy indulgence of cheesy grits – this isn't just a meal, it's a flavor explosion that will transport you straight to a cozy Southern kitchen. Whether you're a soul food enthusiast or simply craving a hearty, nutritious meal that tells a story with every bite, this recipe is about to become your new comfort food obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 cup black eyed peas
- 2 cups collard greens, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup grits
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Rinse black eyed peas thoroughly and remove any stones or debris. Soak peas in cold water for 2-3 hours or overnight to reduce cooking time and improve digestibility.
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add diced onions and sauté until translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and smoked paprika, stirring quickly to prevent burning. Cook for an additional 30-45 seconds until fragrant.
- Drain soaked black eyed peas and add them to the pot. Pour in vegetable broth, ensuring peas are completely covered. Bring to a boil, then reduce heat to low and simmer.
- While peas are cooking, prepare collard greens by washing thoroughly and chopping into bite-sized pieces. Remove tough stems.
- After peas have been simmering for 25 minutes, add chopped collard greens to the pot. Continue cooking until peas are tender and greens are wilted, approximately 15-20 more minutes.
- In a separate saucepan, prepare grits according to package instructions using water or additional vegetable broth. Stir continuously to prevent lumping.
- When grits are creamy and smooth, remove from heat and fold in shredded cheese until fully melted and incorporated.
- Season black eyed peas and collards with salt and pepper to taste. Adjust seasoning as needed.
- To serve, spoon cheesy grits into bowls and top with black eyed peas and collard greens mixture. Garnish with additional cheese or fresh herbs if desired.
Tips
- Soaking is Key: Always soak your black eyed peas for 2-3 hours or overnight. This not only reduces cooking time but also makes the peas more digestible and helps remove any potential gas-causing compounds.
- Don't Rush the Sauté: Take your time caramelizing the onions and blooming the spices. Those extra minutes of sautéing develop deep, complex flavors that will elevate the entire dish.
- Cheese Selection Matters: Choose a sharp cheddar or a smoky gouda for your grits to add an extra layer of flavor that complements the earthy peas and greens.
- Fresh is Best: If possible, use fresh collard greens and remove the tough stems for the most tender and flavorful result.
- Season Gradually: Taste and adjust your seasoning throughout the cooking process. The vegetable broth and cheese will add salt, so add additional salt sparingly.
- Make It Your Own: Feel free to add a splash of hot sauce, some crispy bacon bits, or a sprinkle of green onions for extra personality!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 15g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
