SOUTHERN TUREEN OF BLACK-EYED PEAS, COLLARD GREENS AND YAMS

Southern Tureen of Black-Eyed Peas, Collard Greens and Yams image

Provided by Lifla

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

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2 tablespoons vegetable oil
1 large red onion, slivered
4 cups collard greens, chopped (about half a bunch)
2 cups yams or 2 cups sweet potatoes, diced but not peeled
2 cups cooked or canned black-eyed peas, rinsed and drained
2 cups water
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons yellow cornmeal (optional)

Steps:

Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.

Nutrition Facts : Calories 296.5, Fat 8.3, SaturatedFat 1.2, Sodium 690.4, Carbohydrate 48.1, Fiber 12.6, Sugar 2.7, Protein 11.2