Recipes

Smoky Purple-hull Peas with Sweet Potatoes & Collards

By Chef Julie Diaz

3/27/2026, 9:06:26 PM

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Photo curtsey of Physicians Committe for Responsible Medicine

Ingredients

1 Tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

2 medium sweet potatoes, peeled and cut into 1/2 inch cubes

1/4 teaspoon salt

1/4 teaspoon smoked paprika

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon cayenne, more or less as desired

Cooked purple-hull peas*

3 cups kale or collards, stems removed and leaved chopped into bite sized pieces

Make it

1

Heat olive oil in large skillet over medium heat.

2

Add onion and garlic to sauteed for about 5 minutes.

3

Add sweet potato and cook another 10 minutes or until beginning to soften, stirring frequently so it does not stick to pan.

4

Stir in the salt and spices, cooking another 5 minutes.

5

Mix in purple-hill peas with 1/2 cup of cooking liquid (add more as needed to deglaze pan).

6

Add kale to skillet and cover the lid.

7

Let steam for about 5 minutes, and after 5 minutes remove lid and stir

8

Taste for seasonings, adding more salt or cayenne as needed.

9

Make 4-6 servings

Smoky Purple-hull Peas with Sweet Potatoes & Collards

Ingredients

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