Black-Eyed Peas and Bitter Greens Casserole

Makes 5 servings

Black-eyed peas are a traditional good-luck dish for New Year’s Day.



  • 3 cups canned black-eyed peas
  • 2-1/2 cups water
  • 2 teaspoon canola or olive oil
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 4 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 12 oz collard greens, coarsely chopped (fresh or frozen)
  • 1/2 cup tomato sauce
  • 1/4 cup ketchup
  • 1 tablespoon molasses
  • 3 tablespoon honey
  • 1-1/2 teaspoon dry mustard
  • 1/4 cup chopped fresh parsley
  • 2-3 drops hot pepper sauce

Preheat the oven to 350 degrees Fahrenheit. Pour beans (and their liquid) into a 3-quart no-stick baking dish. Add oil to a saucepan and warm over medium heat. Add the onions, green peppers and mushrooms and sauté for about 5 minutes. Add the garlic and collards. Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted. Add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley and hot-pepper sauce to the black-eyed peas and liquid. Mix well. Cover and bake for 20 minutes.

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Nutrition Information

Black-Eyed Peas and Bitter Greens Casserole

Servings per Recipe: 5

Amount per Serving

Calories:  150

Calories from Fat:  

Total Fat:  3g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  780mg

Carbohydrates:  31g

Dietary Fiber:  5g

Protein:  5g

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