Black Eyed Peas and Greens with Millet

Celebrate wholesome comfort with this hearty recipe for Black Eyed Peas and Greens with Millet—a nutrient-packed, flavor-forward dish that’s perfect for weeknight dinners or meal prep. Tender black-eyed peas are simmered to perfection and combined with earthy mustard greens (or kale), smoky paprika, and bright lemon juice, creating a soul-warming medley of flavors. Served atop fluffy millet, a naturally gluten-free ancient grain cooked in savory vegetable broth, this dish offers a satisfying balance of textures and nutrients. With just a touch of heat from optional red pepper flakes and the freshness of parsley garnish, this vegan, high-fiber recipe is as versatile as it is easy to make. Whether you're seeking a plant-based main course or a crave-worthy side dish, this one-pot wonder is sure to delight your taste buds while delivering a healthy dose of comfort.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup dried black-eyed peas
• 3 cups water
• 1 cup millet
• 2 cups low-sodium vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 6 cups mustard greens (or kale), chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley (for garnish, optional)

Directions

Step 1

Rinse the black-eyed peas thoroughly under cold water. Place them in a medium pot with 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 25-30 minutes or until tender but not mushy. Drain and set aside.

Step 2

While the peas are cooking, rinse the millet under cold water. In a small saucepan, bring 2 cups of vegetable broth to a boil. Add the millet, lower the heat to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

Step 3

In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Stir in the garlic, smoked paprika, and ground cumin, and cook for another 1 minute until fragrant.

Step 4

Add the chopped greens to the skillet. Stir and cook for 5 minutes or until wilted. If the skillet becomes too dry, add a splash of vegetable broth or water.

Step 5

Stir in the cooked black-eyed peas, salt, black pepper, and red pepper flakes (if using). Cook for another 5 minutes, allowing the flavors to meld together.

Step 6

Remove the skillet from heat and stir in the lemon juice. Taste and adjust seasoning if needed.

Step 7

To serve, spoon the millet onto plates or into bowls. Top with a generous portion of the black-eyed peas and greens mixture.

Step 8

Garnish with chopped parsley if desired and serve warm.

Nutrition Facts

Serving size	(2660.0g)

Amount per serving	% Daily Value*
Calories	1657.5

Total Fat 50.9g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 4426.6mg	0%
Total Carbohydrate 253.2g	0%
Dietary Fiber 35.5g	0%
Total Sugars 16.7g
Protein 52.5g	0%

Vitamin D 0IU	0%
Calcium 594.3mg	0%
Iron 15.4mg	0%
Potassium 2981.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 12.5%

Carbs: 60.3%