Collards and Black Eyed Peas Casserole

By 30 Minutes or Less
Complete this traditional Southern meal with brown rice and/or cornbread.

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  • Prep Time: 30 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 2 1/4
Think Variety; Think Color: White, Green


2 tsp olive oil

1 small onion, chopped

1/2 green bell pepper, chopped

4 oz mushrooms, sliced

2 cloves garlic, minced 

12 oz collards, coarsely chopped

2 cups black eyed peas, cooked

1/4 tsp vinegar

1/2 cup tomato sauce, low-sodium

1/4 cup ketchup

1 Tbsp molasses

1 Tbsp honey

1 1/2 tsp dry mustard

2-4 drops hot pepper sauce 


  1. In a medium saucepan, add oil and warm over medium heat.
  2. Add onions, green peppers and mushrooms and saute for 5 minutes, or until mushrooms begin to release their liquid.
  3. Add garlic and collards. Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted. Stir in remaining ingredients and mix well.
  4. Pour into a baking dish with covered lid and bake for 15-20 minutes at 350 degrees Fahrenheit. Serve.

Nutritional Information

  • Calories:    220
  • Carbohydrates:    39g
  • Total Fat:    4g
  • Cholesterol:    0mg
  • Saturated Fat:   0.5g
  • Dietary Fiber:    8g
  • % of Calories from Fat:    16%
  • Sodium:    550 mg
  • Protein:    10g
  • Recipe Credit
  • Recipe adapted from the University of Florida Sarasota County Extension.



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