You are here

Mixed Green

For sweet and spicy collards
  Collard greens 2 Bunch (200 gm)
  Water 4 Cup (64 tbs), divided
  Sugar 1⁄2 Cup (8 tbs)
  Crushed red pepper 2 Tablespoon
  Seasoning 1⁄4 Tablespoon (Tony Chachere's)
  Sea salt 1⁄4 Tablespoon
  Chunk pork 4 Ounce
For black eyed peas
  Dried black eyed peas 1 Pound
  Chicken stock 4 Cup (64 tbs)
  Olive oil/Coconut oil 2 Tablespoon
  Sweet onion 1 , chopped
  Red bell pepper 1 , chopped
  Green bell pepper 1 , chopped

Sweet and Spicy Collards

Wash and clean collard greens and remove the stems from the center of the leaves. Place one cup of water into a large pot and bring to a boil. Add collards to the pot along with sugar, seasoning and another cup of water. Cut chunk pork into cubes and add to the pot. Over the course of the next 2 hours, continue to boil greens, stirring occasionally and adding in the remaining 2 cups of water as needed. Once the greens are cooked through and soft, serve hot

Black-eyed Peas

Place dried black-eyed peas into a large bowl and cover with chicken stock overnight.

In a 3.5 quart pot , add oil and bring to medium heat. Add chopped onion and cook until clear. Add chopped bell peppers and cook for 10 to15 minutes on a medium heat. Add black-eyed peas and chicken stock to the pot. Cook for an hour on medium heat until peas are soft and serve.
For more information please visit:

Recipe Summary

Main Dish
Collard Green, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
After the Christmas and new year partying, there is a need to go on a healthier note! Cook up Ken's mixed green and black eyed peas and you can't make anything that can beat that! See the video for more!

Rate It

Your rating: None
Average: 4.3 (2 votes)