Warm Collard and Black-Eyed Pea Salad

A plate with collard greens and black-eyed peas
Photography by Grace Natoli Sheldon | Food styling by Dee Dee Schaefer

Thinly sliced collard greens and black-eyed peas are lightly sautéed and tossed with a simple shallot vinaigrette for a satisfying side dish.

SERVING SIZE: 1 cup (100 grams)
PREP TIME: 15 minutes
COOKING TIME: 10 minutes


  • 2 tablespoons plus 1 teaspoon (35 milliliters) olive oil, divided
  • ¼ cup minced shallot
  • 2 teaspoons (10 milliliters) Dijon mustard
  • 3 tablespoons (45 milliliters) red wine vinegar
  • ¼ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon (5 milliliters) maple syrup
  • 1 tablespoon minced garlic
  • 1 pound collard greens, stems removed, thinly sliced
  • 1 cup rinsed and drained canned black-eyed peas


  1. Heat a 4-quart sauté pan over medium heat and add 1 teaspoon olive oil.
  2. Add shallot and cook for 3 to 4 minutes or until browned.
  3. In a small mixing bowl, whisk together remaining olive oil, Dijon mustard, red wine vinegar, salt, pepper, maple syrup and garlic. Set aside.
  4. Add collard greens to pan, top with prepared dressing and stir to combine.
  5. Cook for 5 to 6 minutes or until greens are softened but still bright green.
  6. Add black-eyed peas and toss to combine before serving.

NUTRITION PER SERVING: 125 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 321mg sodium, 13g carbohydrate, 6g fiber, 2g sugar, 5g protein, N/A potassium, N/A phosphorus

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Emily Cooper
Emily Cooper, RDN, is a registered dietitian nutritionist based in central New Jersey. Read her blog, Sinful Nutrition, and connect with her on Pinterest, Facebook and Instagram.

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