Collard Greens with black-eyed peas

This was a dinner I made a few nights ago and it was quite delicious.  I had been waiting to make this dish because I couldn’t find currants anywhere.  I even scoured our local health food store Basic Foods.  But, to no avail.  I finally bought some from They were a little pricey, but this place knows what they are doing.  WONDERFUL service!  By the way, you can use raisins instead of currants, but I’m a real stickler for the proper ingredients.  My sister-in-law Esther made this with raisins and said it was great.  Here is the recipe:

Collard Greens with Black-eyed Peas and Currants

Serves:Preparation Time: 30 minutes


1 large onion, sliced
1 cup low sodium or no-salt-added vegetable broth
1/2 pound chopped, washed collard greens
1/4 cup currants or raisins
1 1/2 cups cooked black eyed peas
1/8 teaspoon hot pepper flakes
Heat 2-3 tablespoons of the vegetable broth in a large skillet, add onion slices and saute until tender. Add collards, remaining vegetable broth and currants, bring to a boil, reduce heat, cover and cook for 5 minutes or until collards are tender. Stir in black eyed peas and hot pepper flakes and heat through.

Any white bean may be substituted for black eyed peas. YUM YUMMMMMM

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