1 pound fresh black-eyed peas (or four 15-ounce cans, drained)
1 medium bunch collard greens, with stems removed and coarsely chopped
1 red onion, chopped
2 bunches green onion, chopped with whites removed
2 potatoes, peeled and cubed
6 sun-dried tomatoes, drained and chopped
Salt and pepper (optional)
In a pot, cover black-eyed peas with water and bring to boil.
Lower heat to reduce to a simmer and cook for 30 minutes.
After black-eyed peas are cooked but still firm, add all other ingredients.
Cook over medium heat for about 30 minutes.
Remove from heat and add salt and pepper to taste.
Serve hot with crusty bread.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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