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Southern Beans and Greens
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Easy

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 1/2 Vegetables , 1 1/2 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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Ingredients Directions
  1. 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.
  2. 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.
  3. Stir in the rice and cook for 5 minutes more. Add salt to taste.

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