Carl Redding's Black-Eyed Peas And Collard Greens

Carl Redding's Black-Eyed Peas And Collard Greens
If you are in New York and have an appetite for some good Southern style cooking I recommend you stop by Amy Ruth's Home-Style Southern Cuisine in Harlem. While I was there I visited with chef and owner, Carl Redding. He showed me how he prepared two of my favorite dishes — black-eyed peas and collard greens.


To make the black-eyed peas Carl combines red pepper and equal parts adobo, garlic powder, onion powder, canola oil in a pan. Then adds enough chicken broth to cover. In place of the usual salted pork, Carl adds a smoked turkey wing to the pot of peas. The amount of seasoning you use depends on the quantity of peas you are cooking. Cook on a low heat for about 1 1/2 to 2 hours.

Carl uses the same approach when preparing collard greens. In a separate pan from the peas combine collard greens, crushed red pepper, wing, and equal parts cider vinegar, adobo, onion powder, garlic powder, canola oil and brown sugar. Simmer for 1 1/2 to 2 hours.


Recipe provided by Carl Redding.

Time to prepare: 2 hours, 15 minutes.


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