Macro Monday - Cajun Black-Eyed Peas and Greens - IIFYM

January 13, 2021
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New Years Day, and a new Macro Monday IIFYM recipe for Cajun Black-Eyed Peas and Greens.

Macro Monday - IIFYM - CrossFit Soda City - Cajun Black-Eyed Peas and Greens

IIFYM, Macro Monday, 1/1/2018, Cajun Black-Eyed Peas and Greens

Nutritional Facts:

Yields: 7 servings; 1 C

Calories: 85

Carbohydrates: 14g

Protein: 4.8g

Fat: 1.8g


• 8 ounces dried black-eyed peas (1 1/4 cups)

• 2 teaspoons canola oil

• 2/3 cup chopped onion (1 medium)

• 1/2 cup chopped red bell pepper (1/2 medium)

• 10 garlic cloves, pressed

• 1 (1-pound) package chopped fresh collard greens

• 2 teaspoons Cajun seasoning

• 1 teaspoon freshly ground black pepper

• 1 (32-ounce) carton fat-free, less-sodium chicken broth

• 1 bay leaf


1. Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; bring to a boil, and cook 2 minutes.

2. Remove from heat; cover and let stand 1 hour. Drain peas. Wipe pan dry with a paper towel.

3. Heat oil in pan over medium-high heat.

4. Add onion, bell pepper, and garlic; sauté 2 minutes.

5. Add collard greens, seasoning, and black pepper; cover and cook 2 minutes or until collard greens begin to wilt.

6. Add peas, broth, and bay leaf. Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour and 15 minutes or until peas are tender.

7. Discard bay leaf. Serve with a slotted spoon.

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