Black-Eyed Peas

Preparation info

    • Difficulty


Appears in

Taste the State: Signature Foods of South Carolina and Their Stories

Taste the State

By Kevin Mitchell and David S. Shields

Published 2021

  • About

This is one of my favorite recipes, as it holds a special place in my heart. My love for cooking was fostered in the kitchen of my Grandmother Doris. Growing up, peas (preferably black-eyed peas) and collards were mainstays in her kitchen. These ingredients were always cooked in separate pots. As an ode to her I wanted to bring them together into one pot. In place of collards I used Lacinato kale. My Grandmother Doris has not tried this rendition yet, but I am sure she would be proud.