About the Dish

  • Green Onion

    Green Onion

  • Garlic

    Garlic

  • Collard Greens

    Collard Greens

  • Spice Blend

    Spice Blend

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Black-Eyed Peas

    Black-Eyed Peas

  • Corn Tortillas

    Corn Tortillas

  • Goat Cheese

    Goat Cheese

  • Lime

    Lime

  • Doux South Deuling Pepper Relish

    Doux South Deuling Pepper Relish

  • Crystal Hot Sauce

    Crystal Hot Sauce

METHOD

1
MISE EN PLACE Trim and chop green onions, keeping whites and greens separate. Peel and finely chop garlic. Remove collard stems and finely chop; roughly chop leaves. Rinse and drain black-eyed peas. Cut lime into wedges.
2
In a large saucepot over medium low heat, warm 1 teaspoon cooking oil. When oil is shimmering, add onion whites and cook until they start to become translucent, 2 to 3 minutes.
3
Add garlic, and cook until fragrant, about 1 minute.
4
Stir in collard leaves and stems. Add fajita seasoning, bouillon cube and 1 cup water. Increase heat to high, and bring to a boil. When liquid is boiling, reduce heat to low, cover and simmer until greens are tender, about 10 minutes.
5
Add black-eyed peas, and simmer uncovered until most of the liquid has evaporated, about 20 minutes. Taste and adjust seasoning as desired with kosher salt and pepper.
6
Warm tortillas as desired (in a skillet or over an open burner works well).
7
To serve, arrange goat cheese, green onion greens, lime wedges and pepper relish on a plate or in small bowls. Serve beans and greens mixture in a bowl with a slotted spoon. Build tacos by topping each tortilla with beans and greens, goat cheese, onion greens, squeezes of lime juice, relish and hot sauce as desired. Enjoy!

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