Brenda's Black-Eyed Peas with veggies and greens

Prep Time

10 minutes

Prep Notes

I love foods that come from plants.  They are loaded with wonderful flavors and textures that I find so satisfying to eat.  Then, when flavored with spices that come from plants, you can create something really special.  Try this for your next meatless Monday dinner, and then have it Tuesday for lunch.   

Cooking Time

30 minutes


4 large servings


2, 15oz BPA free cans black eyed peas with the liquid (look for Eden Organic brand)

2 T. olive oil

1 large onion, diced

4 cloves garlic, minced

1 stalk celery, diced

2 large carrots, diced

1 tsp dried oregano

1 tsp ground cumin

1 tsp regular paprika

1 tsp smoked paprika

1 ½ cups water, low-sodium chicken or vegetable broth

3 cups packed chopped kale, chard or spinach

Salt and Pepper to taste


Heat a large Dutch oven over medium heat for a couple of minutes.   When hot, add 2 T.olive oil, wait a few seconds then add the onions.  Sauté for 2-3 minutes then add the garlic.  Sauté for another couple of minutes then add the celery and carrots, stirring often for 2-3 minutes.  

Now add the black-eyed peas with the can liquid, spices, water or broth, and bring to a boil. Lower heat to a simmer, cover and cook for 15 minutes.  Add the chopped greens and cook another 5 minutes.  If you are using spinach or chard, it may just need another minute to wilt the greens.  Season with salt and pepper.  Enjoy!


Brenda Langton owns the Spoon River restaurant in Minneapolis.  The menu is full of many delightful clean and healthy options and sourced (as much as possible) from the organic Mill City farmer’s market on the plaza right next door.   It’s one of my favorite places to eat in the Twin Cities! Brenda also teaches healthy cooking classes for the Center for Spirituality and Healing at the University of Minnesota. 


Brenda Langton