Name: Black-Eyed Peas and Greens
Prep time: 15 minutes + 6 hours to soak
Cook time: 1 hour 10 minutes
Yield: 5 cups
Ingredients: 1 Tablespoon vegetable oil1 medium onion; chopped3 cloves garlic; minced½ 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 thyme¼ teaspoon black pepper½ teaspoon salt 3 to 4 cups trimmed and chopped fresh collard greens (about 6 medium leaves) (see Notes)1 teaspoon vinegar or hot sauce

Comforting and filling, this recipe is easy to make for New Year’s luck any time of the year.

Prep time: 15 minutes + 6 hours to soak
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.