Cowpea Greens
Vigna unguiculata
Cowpeas are used in organic and sustainable farming as both a food and cover crop: the root nodules fix beneficial nitrogen to the soil while the greens and peas are delicious and nutritious.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • |
Description
Cowpeas are a member of the legume family that have both edible greens and seed pods. Cultivated varieties of cowpeas are referred to as black-eyed-peas, crowder peas, and southern peas. The young greens are tender, similar to spinach and sweet potato greens.
Storage tips
Remove any twist ties or rubber bands from your greens, then pat them dry and place them in a plastic bag. Store the bag in the crisper drawer of your fridge for up to 5-7 days.
Culinary tips
- The stems are edible though they can be tough and stringy. If you find this is the case, remove them and only use the greens.
- Cowpea greens are best when cooked. They can be sauteed, braised, or used in a stir fry.
- Substitute cowpea greens in any recipe calling for cooked spinach, kale, or collards.
- Try braising cowpea greens in coconut milk with warm spices for an updated take on creamed spinach.
