New recipe from
@thizzg !
Collard Green, Black-Eyed Pea & Carrot Salad with Chili Crisp
Collard greens and black-eyed peas are cornerstones of Southern cooking, celebrated for their hearty, nutrient-dense qualities and their deep cultural roots. While we often think of collards long-simmered with smoked meats and peas stewed for hours, both ingredients can shine in fresher, lighter preparations, too. Raw collard greens, thinly sliced, provide a sturdy, slightly sweet base that softens beautifully once tossed in dressing. Black-eyed peas add creaminess and protein, while carrots bring a touch of sweetness and crunch. Chili crisp, a bold Asian condiment made from crunchy aromatics in spicy oil, ties everything together with heat and texture. Don’t have chili crisp at home? Substitute by warming red pepper flakes in olive oil with sliced garlic. For an extra Southern-inspired flourish, toss in a handful of roasted peanuts. They add a nutty crunch, balance the heat, and make the salad even more satisfying.
Ingredients:
1 bunch collard greens, stems removed, washed thoroughly, and thinly sliced
1 ½ cups cooked black-eyed peas (rinsed if canned)
2 medium carrots, peeled and grated
2–3 tbsp chili crisp* (to taste)
2 tbsp olive oil
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp soy sauce (or tamari)
1 tsp honey or maple syrup
¼ cup roasted peanuts (optional, but recommended)
Salt & pepper, to taste
*No chili crisp? Try:
2 tbsp olive oil + 1 tsp red pepper flakes + 1/2 teaspoon sliced garlic (lightly warmed together)
Directions:
1. Wash collard greens thoroughly under cold water, then pat dry. Remove stems, roll leaves, and slice thinly into ribbons.
2. In a large bowl, whisk together olive oil, vinegar, soy sauce, honey, and chili crisp (or substitute). Season with salt and pepper.
3. Add collard greens, black-eyed peas, carrots, and peanuts to the bowl. Toss well until the greens are coated and slightly softened.
4. Let sit for 5-10 minutes to allow flavors to meld.
5. Adjust seasoning if needed and serve chilled or at room temperature.
