Southern Turnip Greens & Black-Eyed Peas
Ingredients
2 tbsp olive oil (divided in half)
2 small yellow onions (diced, divided use)
2 cloves of garlic (minced)
1 lbs turnip greens (washed and chopped (or about 8 cups packed))
3/4 tsp smoked paprika (divided)
1/4 tsp crushed red pepper flakes (optional)
1/2 tsp black pepper (divided)
2 cups low-sodium vegetable broth (divided)
1 tbsp Apple Cider Vinegar
1 cup cooked black-eyed peas (drained and rinsed)
1 small tomato (diced)
1/4 tsp cayenne pepper
2 tbsp fresh parsley (chopped)
1/4 tsp hot sauce
Instructions
Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and sautรฉ for 3โ4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
Stir in the chopped turnip greens, ยผ tsp smoked paprika, red pepper flakes, and ยผ tsp black pepper. Add 1 cup vegetable broth and bring to a simmer.
Cover and cook for 15โ20 minutes, stirring occasionally, until the greens are tender. Stir in the apple cider vinegar just before serving.
In another skillet, heat 1 Tbsp olive oil over medium heat. Add the remaining diced onion and sautรฉ for 3โ4 minutes until softened.
Stir in black-eyed peas, diced tomato, ยฝ tsp smoked paprika, cayenne pepper, and 1/4 black pepper. Add 1 cup vegetable broth and simmer for 10โ15 minutes, stirring occasionally, until the flavors meld and the liquid slightly reduces.
Divide the turnip greens and black-eyed peas among 4 plates or bowls. Garnish with fresh parsley and a dash of hot sauce if desired.