Comforting and filling, this recipe is easy to make for New Year’s luck any time of the year.
Black-Eyed Peas and Greens
Prep time: 15 minutes + 6 hours to soak
Cook time: 1 hour 10 minutes
Makes: 5 cups
Nutrition Facts: View label
Cook time: 1 hour 10 minutes
Makes: 5 cups
Nutrition Facts: View label
Ingredients
1 Tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
½ cup chopped celery (optional)
½ cup chopped bell pepper or 2 to 4 Tablespoons chopped hot pepper (optional)
4 cups low-sodium broth (try vegetable or chicken)
1 cup dry black-eyed peas, soaked in 3 cups water for at least 6 hours and rinsed (see Notes)
1 teaspoon paprika (regular or smoked)
1 teaspoon thyme
¼ teaspoon black pepper
½ teaspoon salt
3 to 4 cups trimmed and chopped fresh collard greens (about 6 medium leaves) (see Notes)
1 teaspoon vinegar or hot sauce
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Heat oil in a large skillet or soup pot over medium heat. Add onion, garlic and other vegetables, if desired. Stir and cook until onions soften, about 5 minutes.
- Add broth, black-eyed peas, paprika, thyme, pepper and salt.
- Bring the mixture to a boil, then reduce the heat and simmer until the peas are tender, about 30 to 35 minutes.
- Add the greens and stir until they are wilted. Return the mixture to a simmer, cover the pot and cook for 10 to 30 minutes or until the greens are as tender as you like.
- Add vinegar or hot sauce. Serve with rice or cornbread.
- Refrigerate leftovers within 2 hours.
Notes
- Save stems after trimming from the middle of fresh greens to cook with onion, garlic and other vegetables.
- No fresh collard greens? Use 1 bunch or about 12 ounces of fresh spinach, chard, kale or other leafy green. You can also use 2 to 3 cups frozen greens or 1 to 2 cans (15 ounce) drained greens. Cooking time will be less in step 6 depending on the greens used.
- No dry black-eyed peas? Use 3 cups frozen black-eyed peas or 2 cans (15-ounces) black-eyed peas that have been drained and rinsed. Cooking time in step 5 will be less.
You might also like...
Roasted Garlic
Roasted Garlic
Roasting garlic brings out sweet and mellow flavors that go well with many recipes. Freeze extra to keep on hand.
Prepare:
5 minutes
Cook:
40 minutes
Makes:
3 Tablespoons
Oven French Toast
Oven French Toast
Perfect for a crowd, this baked French toast recipe is a kid-approved breakfast treat!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
12 slices
Guacamole
Guacamole
Enjoy this easy and delicious guacamole as a topping or a dip. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
2 cups
Pico de Gallo
Pico de Gallo
This salsa combines the fresh flavors of veggies, herbs and tangy citrus for the perfect dip or topper for a variety of dishes.
Prepare:
15 minutes
Makes:
2 cups
Carrot Raisin Salad
Carrot Raisin Salad
Quick and easy side dish with a creamy and flavorful dressing. Only 4 ingredients and ready in 15 minutes!
Prepare:
15 minutes
Makes:
2 ½ Cups
Peanut Butter Yogurt Dip
Peanut Butter Yogurt Dip
This peanut butter dip comes together in 5 minutes and is perfect with apples and celery.
Prepare:
5 minutes
Makes:
12 Tablespoons (¾ cup)
Comments
This version of Hoppin’ John was so easy to make for a 2025 good luck meal. I found frozen chopped collard greens at the store to save some prep time. I also chopped the peppers, celery and carrot into very small pieces in a small food processor. Adding vinegar at the end really brightens the flavors. Thanks!