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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Southern Beans and Greens

Source: dLife

A thick and substantial combination of black eyed peas and greens.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	165.0

Total Carbs	34.4 g

Dietary Fiber	6.0 g

Sugars	8.6 g

Total Fat	1.1 g

Saturated Fat	0.2 g

Unsaturated Fat	0.3 g

Potassium	326.2 mg

Protein	5.0 g

Sodium	434.9 mg

Dietary Exchanges 1.1 Fat, 1.3 Vegetables, 0.1 Other Carbs, 1.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large pot, combine onions and garlic in 2 cups of the water or stock. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Meanwhile, prepare the collards or kale by rinsing well and removing the coarse stems. Stack the leaves and slice them thinly crosswise and then slice through the stack lengthwise once or twice. Add the greens, tomatoes and their juice, black-eyed peas, the additional cup of water, vinegar, brown sugar, thyme, allspice, and Tabasco to the pot. Simmer for 15 minutes.
Stir in the rice and cook for 5 minutes more. Add salt to taste.