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Diabetes & Endocrinology Associates, P.C. Georgia's leading specialist in diabetes and endocrinology care
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Spicy Collards & Black-eyed Peas
*posted 01/11/2012

ingredients
1 tbsp olive oil
1 med yellow onion, chopped
2 hot chilis, chopped
3 cloves garlic, minced
1 tsp salt
2 cups water
8 oz collards, chopped
2 cans black-eyed peas, drained & rinsed

Directions
Heat the oil in a dutch oven or soup pot. Add the onion, garlic, and chilis, cook until soft and fragrant, about 5 min. Add the collards, water, and salt. Bring to a boil, cook until greens are tender, about 20 minutes. Add the black-eyed peas and cook until they're heated through.

Number of Servings: 4

Nutritional Info
Amount per serving
Calories: 195
Total Fat: 1g
Cholesterol: 0mg
Sodium: 411mg
Total Carbohydrate: 42g
Fiber: 11g
Protein: 7g

 

Adapted from Sparkrecipes.com


 

 

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