Black-Eyed Pea and Collard Greens Soup
Cheesy Jalapeño Cornbread
Ingredients
- 4 oz dried black-eyed peas
- ½ onion, sliced
- 1 carrot, chopped
- 1 Tbsp olive oil
- ½ bunch collard greens, trimmed and chopped
- 1 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Soak peas in water to cover overnight according to package directions; drain.
- Cook onion and carrots in hot oil in a Dutch oven over medium heat 10 minutes or until tender and browned. Add greens and garlic; cook 5 minutes or until collards begin to wilt.
- Add broth, salt, pepper, and peas; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until peas are tender, adding water, if needed.
Side Dish Ingredients
- 3 Tbsp olive oil, divided
- 2 cups yellow cornmeal
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups freshly shredded sharp Cheddar cheese
- 1 jalapeño pepper, seeded and minced
- 1¾ cups buttermilk
- 1 large egg
Side Dish Instructions
- Preheat oven to 425°F. Coat a 10-inch cast-iron skillet or 9-inch square pan with 1 Tbsp oil; place in oven while preheating.
- Whisk together cornmeal, baking powder, baking soda, and salt in a bowl; stir in cheese and jalapeño.
- Whisk together buttermilk, egg, and 2 Tbsp oil in a separate bowl. Add buttermilk mixture to cornmeal mixture, stirring just until moistened. Pour batter into hot skillet.
- Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 6 | |
| Calories |
242
|
400
|
642
|
| Fat (g) | 6 | 24 | 30 |
| Sat. Fat (g) | 1 | 11 | 12 |
| Protein (g) | 14 | 14 | 28 |
| Carb (g) | 37 | 31 | 68 |
| Fiber (g) | 11 | 3 | 14 |
| Sodium (mg) | 374 | 719 | 1093 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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