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BBQ Black Eyed Pea Collard Rolls

Traci York | Vanilla And Bean
  • 70 minutes
  • Serves 8

INGREDIENTS

2

Bunches of Collards enough for 9 Whole Large Leaves, and 3 C Chopped Collards (about 1.2lbs / 616g total)

1 tsp

Coconut Oil

1 1/2 cups

Slow Cooked Black Eyed Peas drained*

2 cups

Crimini Mushrooms, stemmed and chopped in small dice

3 dashes

Tabasco, or to taste

1/8 tsp

Salt

1/8 tsp

Pepper

1

Recipe of: Smoky Bourbon Homemade BBQ Sauce