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Collard Greens with Black-Eyed Peas and Tomatoes

(Col Rizada con Frijoles Blancos y Tomates)

This dish is delicious and packed with nutrients. Add hot sauce or chilis to spice it up!
Collard Greens with Black-Eyed Peas and Tomatoes Fixed

Recipe Source: Cornell.edu Let’s Get Cooking 2012


  • 1 large bunch collard greens, chopped (about 4 cups)
  • 1 large onion, chopped
  • 1 green or red bell pepper, chopped
  • 4 cloves garlic finely chopped
  • 3 tablespoons olive oil
  • 2 (14.5 oz) cans crushed or diced tomatoes, low sodium
  • 1 (14 oz) can black-eyed peas
  • 2 tablespoons maple syrup or brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon diced hot chilis, or hot pepper sauce to taste
  • 1 teaspoon thyme
  • 1 teaspoon black pepper


  1. Wash collards, remove stems, and slice leaves into strips. Cut across strips to cut leaves into bite-size pieces.
  2. Heat oil in a large pot over medium heat. Add bell pepper, onions and garlic, and cook for 3-4 minutes.
  3. Stir in collards to coat with oil and cook for about 5 minutes, stirring regularly. (Add water if collards starts to stick to pot.)
  4. Stir in tomatoes, cover and cook for another 10 minutes.
  5. Add the black-eyed peas, maple syrup, cider vinegar, hot chilis, and spices–no salt needed!
  6. Stir well, cover, and simmer on low heat until collards are tender.
  7. Serve on a bed of brown rice.
Serving Size: 1 Cup 
Total Fat8.5 g
Saturated Fat1 g
Cholesterol0 mg
Sodium393 mg
Total Carbohydrate46 g
Dietary Fiber5 g
Total Sugars10 g
Added Sugars included0 g
Protein8 g

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