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

Name: Southern Tureen of Black-Eyed Peas, Collard Greens and Yams
Cook time: 40 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by Lifla

"Adapted from Lean Bean Cuisine, by Jay Solomon"

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Ready In:: 40mins
Ingredients:: 9
Serves:: 4

ingredients

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)

directions

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.