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30 minutes
30 minutes
60 minutes
- 2 medium carrots, diced
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeno pepper, diced
- 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
- In a large pot over medium-high heat, heat olive oil until shimmering. Add carrots, onion, bell pepper, jalapeno, and garlic. Saute until carrots begin to soften, approximately 6 minutes.
- Combine collard greens, water, black-eyed peas, undrained tomatoes, paprika, chili powder, liquid smoke, salt, and pepper in a pot. Cook over low heat until greens wilt and vegetables are tender, around 20 minutes. Serve hot.
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