Ingredients
4
4 servings
- •1 tablespoon olive oil
- •2 medium carrots, diced
- •1 medium onion, diced
- •1 medium red bell pepper, diced
- •1 medium jalapeno pepper, diced
- •3 cloves garlic, minced
- •4 cups chopped collard greens
- •3 cups water
- •2 (15 ounce) cans black-eyed peas, rinsed and drained
- •1 (15 ounce) can fire-roasted diced tomatoes, undrained
- •1 teaspoon smoked paprika
- •1 teaspoon chili powder
- •1 teaspoon liquid smoke flavoring
- •salt and ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add carrots, onion, bell pepper, jalapeno, and garlic; saute until carrots start to soften, about 6 minutes.
- Stir in collard greens, water, black-eyed peas, undrained tomatoes, paprika, chili powder, liquid smoke, salt, and pepper. Simmer over low heat until greens are wilted and vegetables are soft, about 20 minutes. Serve warm.
Nutritional Facts
Per 4 servings
- Calories: 281
- Carbohydrate: 45g
- Fat: 6g
- Fiber: 11g
- Protein: 13g
- Sugar: 7g
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