Cauliflower rice and collard greens bulk up canned black-eyed peas in this 15-minute meal.
Add cauliflower rice, along with a drizzle of oil and a heavy dash of salt.
Cook until rice has softened but still has a bite to it, about 3 minutes.
Photo:Greg DuPree
When its done, set it to the side to cool.
While rice is cooking, chop collardsyou want them to be heavily chopped.
Halve tomatoes and slice bacon into bite-size pieces.
Add both to bowl.
Drain and rinse black-eyed peas.
Stir to combine, and taste to see if any additional oil, salt, or vinegar is needed.
2,000 calories a day is used for general nutrition advice.
