Name: Maple Walnut Glazed Black-Eyed Peas with Collard Greens
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3/4 cup water; 1/2 cup chopped walnuts; 1/2 Tbs. Tamari sauce; 2 Tbs. maple syrup; 1 tsp. arrow root starch flour; 1/2 tsp. ground mustard; 1/8 tsp. ground cinnamon; 1/8 tsp. ground ginger; 1/8 tsp. ground cloves; dash of nutmeg; 1/4 cup water (+more as needed for steam sautéing); 1 large bunch fresh collard greens (or other dark leafy greens); 4 cups cooked black-eyed peas (or 2 15 oz cans, rinsed and drained)

Inspired by flavors typically associated with baked ham, this maple walnut glazed black-eyed peas recipe makes a tasty plant-based side-dish. Jump to recipe →

For some reason, I’ve been thinking about ham. It’s been five years since I had real ham. I don’t miss the meat. But I do miss the sweet, spicy brown sugar glaze I use to pour over baked ham.

So I figured why not create a similar sauce for black-eyed peas? Better yet, let’s make it more nutritious by adding healthy walnuts!

Maple Walnut Glazed Black-Eyed Peas

This recipe is incredibly quick and easy. I cook the black-eyed peas ahead of time in my Instant Pot, but you can also use canned.

Then it’s a simple matter blending the sauce, steam sautéing the greens and mixing the ingredients together. It takes about 15-20 minutes from start to finish – depending on how long you cook your greens.

I’m calling this maple walnut glazed black-eyed pea recipe a side-dish. But you can easily make it a complete meal by serving it over brown rice or quinoa. To tell the truth, I had some all by itself the other night and felt completely satisfied.

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Maple Walnut Glazed Black-Eyed Peas with Collard Greens

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings -6

Author Veggie Primer

Ingredients

Maple Walnut Glaze

3/4 cup water
1/2 cup chopped walnuts
1/2 Tbs. Tamari sauce
2 Tbs. maple syrup
1 tsp. arrow root starch flour
1/2 tsp. ground mustard
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground cloves
dash of nutmeg

Black-Eyed Peas and Collard Greens

1/4 cup water +more as needed for steam sautéing
1 large bunch fresh collard greens or other dark leafy greens
4 cups cooked black-eyed peas or 2 15 oz cans, rinsed and drained

Instructions

Maple Walnut Glaze

Place glaze ingredients in a high-speed blender in the order they are listed.
Begin blending on the lowest setting and slowly turn up to the highest setting.
Blend on high for approximately 40 seconds.
Set aside.

Black-Eyed Peas and Collard Greens

Rinse, de-stem and chop collard greens.
Add 1/4 cup of water and collard greens to a 5 qt. sauté pan and steam sauté over medium high heat for about 10 minutes or until the greens are tender. (I like my greens a little on the crisp side - adjust the time according to your preference.)
Add maple walnut glaze to greens and continue to cook, stirring frequently, on medium-high for about 2 minutes.
Add black-eyed peas and cook and stir for another minute to heat through.
Serve immediately.

Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
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