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    You are in: Home / Recipes / Sauteed Collard Greens and Black-Eyed Peas With Dijon Mustard Recipe
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    Sauteed Collard Greens and Black-Eyed Peas With Dijon Mustard

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    OliveLover's Note:

    This is one my mother, who's a very good cook, found in her local paper and adapted. I've not made it yet, but she swears by it.

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    Units: US | Metric


    1. 1
      Remove coarse stems from greens and discard. Wash and spin dry, then cross cut into 1" square pieces.
    2. 2
      Drop greens into a pot of boiling, lightly salted water. Cook uncovered 5-10 minutes, or until just tender. Timing will depend on the age and size of the greens. Very young greens will need only 1 or 2 minutes. Drain thoroughly.
    3. 3
      Meanwhile, in a large non-aluminum skillet, melt butter and oil over medium heat. Add onion, stirring frequently, 5 minutes or until softened and slightly browned. Add black-eyed peas and drained greens. Toss to coat.
    4. 4
      In a small bowl, combine sour cream, mustard (or horseradish if using), and cayenne pepper with a whisk or fork. Add to peas and greens and cook, stirring frequently, 3-5 minutes or until liquid has almost evaporated. Season with salt and pepper and serve warm. Have a little more sour cream/mustard (or horseradish) to serve on the side.

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    Nutritional Facts for Sauteed Collard Greens and Black-Eyed Peas With Dijon Mustard

    Serving Size: 1 (290 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 231.2
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 5.5 g
    Cholesterol 17.7 mg
    Sodium 354.0 mg
    Total Carbohydrate 22.5 g
    Dietary Fiber 6.8 g
    Sugars 1.6 g
    Protein 7.8 g

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