Black Eyed Peas and Greens

Shayla’s Black Eyed Peas and Greens


4-5 cloves minced garlic

1 tbsp chili paste or hot sauce (I use Sambal Oelek)

1 1/2 tbsp Bragg’s seasoning or Soy Sauce

1 (796ml) can of Diced Tomatoes

1 (540 ml) can Black Eyed Peas drained and rinsed

1 bunch of mustard greens – you could use spinach, chard, dandelion greens etc. but the mustard ones are peppery tasting


In a lightly oiled, cast iron pan cook garlic and add chili paste and soy sauce, stir. Then add the tomatoes and peas and cook for 10 minutes (or while your rice is cooking) 5 minutes before serving add greens and cook until soft.

Serve over brown rice.

Makes 2 big servings. Yum and easy. Ready in less than 30 minutes. I like it spicy so use less chili paste if you want a milder version.

Join the book club!

Get on the list! Join the club, get the latest on books about health, fitness and changing your life.

We won't send you spam. Unsubscribe at any time.