Maple Walnut Glazed Black-Eyed Peas w/ Collard Greens

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

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!

A Simple One-Pot Meal

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.

📖 Recipe

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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 4 -6

Author Veggie Primer

Ingredients

Maple Walnut Glaze

• ¾ cup water
• ½ cup chopped walnuts
• ½ Tbs. Tamari sauce
• 2 Tbs. maple syrup
• 1 tsp. arrow root starch flour
• ½ tsp. ground mustard
• ⅛ tsp. ground cinnamon
• ⅛ tsp. ground ginger
• ⅛ tsp. ground cloves
• dash of nutmeg

Black-Eyed Peas and Collard Greens

• ¼ 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 ¼ 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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