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About the Dish

  • Green Onion

    Green Onion

  • 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


  • Doux South Deuling Pepper Relish

    Doux South Deuling Pepper Relish

  • Crystal Hot Sauce

    Crystal Hot Sauce


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.
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.
Add garlic, and cook until fragrant, about 1 minute.
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.
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.
Warm tortillas as desired (in a skillet or over an open burner works well).
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!