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
By Chef Amethyst Ganaway
Serves: 4-8
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.
- Wash collard greens thoroughly under cold water, then pat dry. Remove stems, roll leaves, and slice thinly into ribbons.
- In a large bowl, whisk together olive oil, vinegar, soy sauce, honey, and chili crisp (or substitute). Season with salt and pepper.
- Add collard greens, black-eyed peas, carrots, and peanuts to the bowl. Toss well until the greens are coated and slightly softened.
- Let sit for 5-10 minutes to allow flavors to meld.
- Adjust seasoning if needed and serve chilled or at room temperature.
