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.
Maple Walnut Glazed Black-Eyed Peas with Collard Greens
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
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Place glaze ingredients in a high-speed blender in the order they are listed.
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Begin blending on the lowest setting and slowly turn up to the highest setting.
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Blend on high for approximately 40 seconds.
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Set aside.
Black-Eyed Peas and Collard Greens
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Rinse, de-stem and chop collard greens.
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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.)
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Add maple walnut glaze to greens and continue to cook, stirring frequently, on medium-high for about 2 minutes.
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Add black-eyed peas and cook and stir for another minute to heat through.
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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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