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  1. Recipe

Black-Eyed Peas with Sweet Potatoes and Greens

4 servings

Source: Dr. Neal Barnard’s Program for Reversing Diabetes by Neal Barnard, MD; recipe by Bryanna Clark Grogan

A wonderful combination of flavors! Serve with brown rice or fat-free cornbread and hot sauce on the side.

About the Recipe

412 Calories · 32 g Protein · 22 g Fiber
Gluten-free · Nut-free

Greens are nutritional powerhouses that are filled with calcium, iron, beta-carotene, fiber, and protein. 

If you're following a gluten-free diet: Double check the veggie broth to make sure it doesn’t contain gluten.


Makes 4 Servings

  • frozen kale, chard, or collard greens (1 10-ounce package)
  • low-sodium vegetable broth (4 cups)
  • frozen black-eyed peas, thawed and drained (2 10-ounce packages)
  • cooked sweet potato, chopped; or 1 18-ounce can vacuum-packed unsweetened sweet potatoes, drained, rinsed, and chopped (2 cups)
  • liquid smoke (a few dashes)


  1. Thaw frozen greens in the microwave or a bowl of boiling water. If preferred, chard or collards can be substituted for kale. Chop and combine with broth, thawed from frozen black-eyed peas, minced garlic, chopped sweet potatoes (can use an 18-ounce (510 gram) can vacuum-packed unsweetened sweet potatoes, drained, rinsed, and chopped), and liquid smoke in a large saucepan.

  2. Bring to a boil, stirring often, then reduce heat and simmer for 20 to 30 minutes.

Nutrition Facts

Per serving 

Calories: 412
Fat: 4 g
     Calories from fat: 8%
Cholesterol: 0 mg
Protein: 32 g
Carbohydrates: 74 g
Sugar: 1 g
Fiber: 22 g
Sodium: 127 mg

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