Smoky Black-eyed Peas and Collards

This is an easy recipe adapted from the How Not to Die Cookbook by Dr. Michael Greger. Serve over cooked quinoa or brown, black, or red rice to make a quick meal!


  • 1 bunch Collard greens washed and stems removed
  • 1 onion chopped
  • 1 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 1 15 oz can crushed tomatoes
  • 1 1/2 cups cooked black-eyed peas or 1 15 oz can rinsed and drained
  • hot sauce to taste
  • salt and pepper to taste


  • Cook the collard greens in a pot of boiling water until tender, about 20 minutes. Drain well and coarsely chop.
  • Cook onion and garlic with a small of water until soft, or saute with oil if you prefer. Add spices.
  • Stir in tomatoes, black-eyed peas, collards. Simmer 10 minutes to heat through and combine the flavors.
  • Add hot sauce to taste. Serve hot.

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