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.
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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!