A plate with collard greens and black-eyed peas
From the Magazine

Warm Collard and Black-Eyed Pea Salad

January 5, 2019 Emily Cooper

Thinly sliced collard greens and black-eyed peas are lightly sautéed and tossed with a simple shallot vinaigrette for a satisfying side dish. SERVINGS: 4 SERVING SIZE: 1 cup (100 grams) PREP TIME: 15 minutes COOKING