{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Black-eyed peas and greens",
 "description": "A vegan black-eyed pea and greens dinner, one pot, smoky with paprika and bright with vinegar, with about 485 mg sodium a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT2H",
 "recipeIngredient": [
  "1½ cups dried black-eyed peas, sorted and rinsed",
  "2 tbsp olive oil",
  "1 large onion, diced",
  "2 tbsp no-salt-added tomato paste",
  "2 tsp garlic powder",
  "1½ tsp smoked paprika",
  "½ tsp dried thyme",
  "½ tsp black pepper",
  "1 can (14.5 oz) no-salt-added diced tomatoes, with their juice",
  "5 cups water, for simmering the peas",
  "6 cups chopped collard leaves, stems removed (about 7½ oz)",
  "4 cups chopped kale, stems removed (about 3 oz)",
  "1 cup water, for the greens",
  "¾ tsp salt",
  "2 tbsp cider vinegar"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Pick through the peas for stones, then rinse them in a colander. There is no soaking."
  },
  {
   "@type": "HowToStep",
   "text": "Heat the oil in a big heavy pot over medium heat. Cook the onion for 6 to 8 minutes, until soft and just starting to turn gold."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the tomato paste, garlic powder, paprika, thyme and black pepper. Keep stirring for 1 minute, until the paste darkens a shade."
  },
  {
   "@type": "HowToStep",
   "text": "Add the peas, the tomatoes with their juice and the 5 cups of water. Bring to a boil, then turn down to a gentle simmer with the lid cracked. At 5,300 ft water boils near 203 °F, so allow 90 to 100 minutes instead of about 75. Stir every 20 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "The peas are ready when one mashes easily between your fingers and the broth has turned a little creamy. If the pot looks dry, add water a splash at a time."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the collards, the kale and the 1 cup of water. Cover and simmer 15 to 20 minutes, until the greens are tender and dark."
  },
  {
   "@type": "HowToStep",
   "text": "Off the heat, stir in the salt and the vinegar. Taste, and add a little more vinegar before more salt."
  },
  {
   "@type": "HowToStep",
   "text": "Cool in shallow containers within 2 hours, then refrigerate. Reheat leftovers to a boil, stirring, or to 165 °F. Freezes in 2-cup tubs for 3 months; thaw overnight in the fridge (our kitchen practice; we hold no published source for it yet)."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "343 kcal",
  "proteinContent": "19.0 g",
  "carbohydrateContent": "51.9 g",
  "fatContent": "8.7 g",
  "saturatedFatContent": "1.3 g",
  "sugarContent": "10.1 g",
  "sodiumContent": "485 mg",
  "fiberContent": "13.1 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/black-eyed-peas-greens.jpg",
 "imageAlt": "Black-eyed peas simmered with chopped collard leaves, kale and diced tomato in a smoky broth, in a bowl",
 "url": "https://asharedpalate.com/black-eyed-peas-greens"
}