Recipe by Dr. Jenny
DH and I made this winner from the BistroKatie.com website. She says it is an adaptation from Isa Chandra Moskowitz's "Appetite for Reduction." According to the author, chiffonading the collards (stacking them one on top of the other, rolling them up and slicing the roll) is one of the easiest ways to chop them, which is what we did. This was healthy yet very flavorful and spicy. DH indicated that he was surprised by how much he liked it, helped himself to two servings and indicated that he would like to have this again. We served over Creole Boiled Rice for authenticity.
Top Review by Mia in Germany
Most excellent blend of flavours! Not too hot, with a nice smokey flavour. I used hot smoked spanish paprika and tabasco sauce. Thanks for sharing :)<br/>Made for ZWT 9 / Cajun Cooking for The Apron String Travelers
- 1 tablespoon olive oil
- 3 -5 garlic cloves, minced
- 1 large bunch collard greens, chopped small
- 1⁄4 cup water
- 2 (15 ounce) cans black-eyed peas (about 2 1/2 cups, cooked)
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup vegetable broth (or water)
- 1 teaspoon salt
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon smoked paprika (possible substitution liquid smoke)
- 2 tablespoons hot sauce
Directions See How It's Made
- In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and let the it sizzle for about a minute. Add the collards along with 1/4 cup water. Stir, cover, and let the collards cook down for about 10 minutes.
- Add the black-eyed peas, tomato sauce, broth, salt, thyme, and smoked paprika. Stir, cover, and cook for about 5 more minutes.
- Finally, add the hot sauce, stir and cook for a few more minutes, uncovered. Taste and adjust for seasonings. Serve with additional hot sauce on the side.