Recipe: Black-Eyed Peas and Greens

God Bless the Whole Foods.

On our last visit up to Louisville to go grocery shopping, a WF staffer was preparing a black bean and collard greens stew, handing out samples. As a rule, we’ve always been impressed with the recipes Whole Foods features, and this was no exception. Logan even liked it.

But, while Matt loves ‘greens, and Logan will eat them, I hate them. The recipe had to change if we were going to use it.

So we changed it. Several times. And now we all like it.

This recipe is extremely healthy, quick (if you’re using canned beans or already cooked some the day before) and affordable. It uses items already in my pantry (win!) And what I had to purchase (dried beans, collard greens or cabbage) are pretty cheap.  The recipe also makes enough for leftovers, and the next-day version of this dish is almost better than the fresh-off-the-stove one.

Collard greens have a tendency to be bitter, whereas cabbage cooks up sweet. Swapping one for the other completely changed the overall taste to something our whole family likes.


1/2 red onion, diced

3 cloves garlic, minced

3/4 head of cabbage, cut (or a bunch of collard greens…but the cabbage tastes better)

1/4 cup water

1/4 tsp salt

3 cups cooked black-eyed peas, rinsed and cooked* (see notes below)

1 cup no salt added tomato sauce

1/2 cup vegetable broth ** (see notes below)

1.5 TBSP hot sauce

2.5 TBSP apple cider vinegar

1.5 tsp smoked paprika


Sauté the onion and garlic in a little broth until translucent. Add the greens or cabbage, water and salt. cover the pot and cook the cabbage/greens about 10 minutes. Add the black-eyed peas, tomato sauce, broth, vinegar and hot sauce and stir to blend. Cover the pot and let cook for about 5 minutes more. Salt and pepper to taste. 

* For good step-by-step directions for converting dry black-eyed peas in to cooked black-eyed peas, go here

**To make your own vegetable stock (And at $4/32oz for the organic stuff you really, really should) go here