Collard Green, Black Eyed Pea, and Carrot Salad with Chili Crisp
Collard greens and black-eyed peas are cornerstones of Southern cooking, celebrated for their hearty, nutrient-dense qualities and their deep cultural roots. While we often think of collards long-simmered with smoked meats and peas stewed for hours, both ingredients can shine in fresher, lighter preparations too. Raw collard greens, thinly sliced, provide a sturdy, slightly sweet base that softens beautifully once tossed in dressing. Black-eyed peas add creaminess and protein, while carrots bring a touch of sweetness and crunch. Chili crisp — a bold Asian condiment made from crunchy aromatics in spicy oil — ties everything together with heat and texture. Don’t have chili crisp at home? Substitute by warming red pepper flakes in olive oil with sliced garlic. For an extra Southern-inspired flourish, toss in a handful of roasted peanuts. They add a nutty crunch, balance the heat, and make the salad even more satisfying.
Ingredients
- 1 bunch collard greens, stems removed and thinly sliced
- 1½ cups cooked black eyed peas, drained if canned
- 2 medium carrots, peeled and grated
- 2 to 3 tablespoons chili crisp
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon honey or maple syrup
- ¼ cup roasted peanuts, optional
- Salt and black pepper, to taste
Instructions
By Chef Amethyst Ganaway
- Wash and dry the collard greens. Remove the stems and slice the leaves into thin ribbons.
- In a large bowl, whisk together the chili crisp, olive oil, vinegar, soy sauce, and honey.
- Season with salt and black pepper.
- Add the collard greens, black eyed peas, carrots, and peanuts, if using.
- Toss until evenly coated.
- Let stand for 5 to 10 minutes before serving.
Notes
- Serves 4 to 8.
- If you don’t have chili crisp, gently warm 2 tablespoons olive oil with 1 teaspoon crushed red pepper flakes and ½ teaspoon sliced garlic.
