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

Total Time
Prep 0 mins
Cook 40 mins

Adapted from Lean Bean Cuisine, by Jay Solomon

Ingredients Nutrition


  1. 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.
  2. 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.
  3. To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.