Black Eyed Peas and Greens with Millet
Celebrate wholesome comfort with this hearty recipe for Black Eyed Peas and Greens with Millet—a nutrient-packed, flavor-forward dish that’s perfect for weeknight dinners or meal prep. Tender black-eyed peas are simmered to perfection and combined with earthy mustard greens (or kale), smoky paprika, and bright lemon juice, creating a soul-warming medley of flavors. Served atop fluffy millet, a naturally gluten-free ancient grain cooked in savory vegetable broth, this dish offers a satisfying balance of textures and nutrients. With just a touch of heat from optional red pepper flakes and the freshness of parsley garnish, this vegan, high-fiber recipe is as versatile as it is easy to make. Whether you're seeking a plant-based main course or a crave-worthy side dish, this one-pot wonder is sure to delight your taste buds while delivering a healthy dose of comfort.
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Recipe Information
Ingredients
- 1 cup dried black-eyed peas
- 3 cups water
- 1 cup millet
- 2 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 6 cups mustard greens (or kale), chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley (for garnish, optional)
Instructions
Rinse the black-eyed peas thoroughly under cold water. Place them in a medium pot with 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 25-30 minutes or until tender but not mushy. Drain and set aside.
While the peas are cooking, rinse the millet under cold water. In a small saucepan, bring 2 cups of vegetable broth to a boil. Add the millet, lower the heat to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Stir in the garlic, smoked paprika, and ground cumin, and cook for another 1 minute until fragrant.
Add the chopped greens to the skillet. Stir and cook for 5 minutes or until wilted. If the skillet becomes too dry, add a splash of vegetable broth or water.
Stir in the cooked black-eyed peas, salt, black pepper, and red pepper flakes (if using). Cook for another 5 minutes, allowing the flavors to meld together.
Remove the skillet from heat and stir in the lemon juice. Taste and adjust seasoning if needed.
To serve, spoon the millet onto plates or into bowls. Top with a generous portion of the black-eyed peas and greens mixture.
Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4427 mg | 192% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 16.7 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2981 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
