Texas Caviar in Collard Green Cups

tx caviar collard.jpg

My most recent Thrive Kitchen Healthy Cooking Class on 2/28 was really fun, and we enjoyed several African Heritage recipes that hit all the marks for flavor and nutrition.  People loved the West African Groundnut Stew (mafe).  Another big hit was this simple but flavorful recipe for Texas Caviar.

Texas Caviar is a black eyed pea salad which normally served with tortilla chips, but I thought it would be fun and also up the nutrition factor to make little cups out of raw collard green leaves.  This combination also brings it closer to the Southern classics, black-eyed peas and collard greens.  This is also a visually pleasing way to serve the salad as an appetizer.

Texas Caviar in Collard Green Cups

Serves: 8


1 lb (about 3 cups) frozen black-eyed peas, cooked, drained and cooled

8 green onions, thinly sliced

1/2 cup chopped cilantro

3 jalapeño peppers, stems and seeds removed, finely chopped

2 plum tomatoes, diced

1 yellow bell pepper, seeds and stem removed, diced

3 cloves garlic, minced

2 Tbsp olive oil

2 Tbsp lime juice

1 teaspoon ground cumin

Salt and black pepper, to taste

Collard green cups (recipe follows)


  1. In a medium bowl, stir together the black-eyed peas, green onion, greens, cilantro, chopped jalapeño, tomatoes, bell pepper, and garlic.
  2. In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste.
  3. Allow to rest for at least 30 minutes (best if chilled for several hours to develop the most flavor).
  4. To serve, spoon a few spoonfuls into the center of a collard green cup.

Nutrition Info per ½ cup serving:

Cal 129, Fat 4g, Protein 7g, Sodium 16g, Sugar 1g

To make collard green cups:

Wash and dry a bunch of whole collard green leaves.  Remove the thick center stem.

Use scissors to cut each leaf into round pieces, about 3-4 inches in diameter.


tx caviar.jpg

Isn’t that fun? My next class, Eat Your Greens!, on 3/21 will explore several different ways to enjoy greens ranging from raw to cooked, kale to collards.  Watch this space for a favorite recipe or two from that class!

If you’re in the Bay Area and don’t want to miss out on the fun, consider signing up for a class.  Class registration opens one month before each class, so for my April 18 class, Spring Vegetables, you can register on March 18 by emailing SFHealthEd@kp.org.  Mark your calendars!

If you’d like to keep up to date with more events, recipes and healthy cooking information, join my community on Facebook: www.Facebook.com/TheDoctorsSpicebox.  To your health!

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