Beet Greens & Black-Eyed Peas with Thyme
Total time45 min
Prep time15 min
Cook time30 min
4.9(18)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 medium yellow onion, diced
- ½ tsp red pepper flakes
- 1 bunch beet greens (from about 1 lb beets), stems and leaves separated, stems cut into ½-inch pieces, leaves roughly chopped
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 tbsp fresh thyme leaves (from about 6 sprigs)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2 minutes — watch closely, as garlic can brown quickly.
- 2
Add the diced onion and red pepper flakes to the skillet and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
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