Collard Green and Black-Eyed Pea Sauté with Seasoned Tofu
If you're looking for a hearty, flavorful, and healthy meal, this collard green and black-eyed pea sauté is the perfect dish for you. The collard greens are wilted and tender, the black-eyed peas are cooked until they're tender but still have a little bit of a bite, and the tofu is browned and crispy. The whole dish is seasoned with a blend of smoked paprika, cumin, salt, and pepper. This dish is sure to please everyone at your table.
Collard greens and black-eyed peas are two of the most popular vegetables in the Southern United States. They're often served together as a side dish, but they can also be used in a variety of other dishes, such as soups, stews, and salads. This sauté is a quick and easy way to cook collard greens and black-eyed peas together. It's also a great way to use up any leftover tofu that you may have. The smoked paprika and cumin give the dish a flavorful, smoky flavor. Serve the sauté with rice, cornbread, or your favorite side dish.
Collard Green and Black-Eyed Pea Sauté with Seasoned Tofu Collard Green and Black-Eyed Pea Sauté with Seasoned Tofu Collard Green and Black-Eyed Pea Sauté with Seasoned Tofu Collard Green and Black-Eyed Pea Sauté with Seasoned Tofu
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 bunch collard greens, chopped
  • 1 cup dried black-eyed peas, soaked overnight and drained
  • 1 block firm tofu, drained and pressed
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
Instructions
  1. In a large skillet, heat a drizzle of olive oil over medium heat.
  2. Add the tofu and cook until browned on both sides.
  3. Add the onion and garlic and cook until softened.
  4. Stir in the smoked paprika, cumin, salt, and pepper.
  5. Add the black-eyed peas and cook for 10 minutes, or until heated through.
  6. Add the collard greens and cook until wilted and tender, about 5 minutes.
  7. Season with additional salt and pepper to taste.
  8. Serve hot.
Why It Works
  • The collard greens are wilted and tender, thanks to the low and slow cooking method.
  • The black-eyed peas are cooked until they're tender but still have a little bit of a bite.
  • The tofu is browned and crispy, thanks to the high heat.
  • The smoked paprika and cumin give the dish a flavorful, smoky flavor.
  • This dish is a great way to use up any leftover tofu that you may have.