Get ready to kick off the New Year with a Southern classic that promises not just incredible flavor, but also a hearty dose of good luck! Our New Year's Black Eyed Peas and Greens recipe is more than just a dish—it's a delicious tradition that Southern families have cherished for generations. Packed with nutrients, rich in flavor, and steeped in cultural significance, this recipe is guaranteed to bring warmth to your table and prosperity to your year ahead.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Southern
Serves: 6 servings
Ingredients
- 1 cup dried black-eyed peas
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups collard greens, chopped
- Salt and pepper to taste
Instructions
- Sort and rinse the dried black-eyed peas, removing any stones or damaged peas. Place peas in a large colander and rinse thoroughly under cold running water.
- In a large heavy-bottomed pot, combine the rinsed black-eyed peas with 4 cups of water. Bring to a rapid boil over high heat, then reduce heat to medium-low and skim off any foam that forms on the surface.
- While peas are cooking, dice the onion and mince the garlic. After peas have been simmering for about 15 minutes, add the chopped onion and garlic to the pot.
- Wash the collard greens carefully, remove any tough stems, and chop into roughly 1-inch pieces. Set aside until peas are nearly tender.
- Continue cooking the peas until they are almost tender but not completely soft, approximately 30-35 minutes. Season with salt and pepper to taste during this stage.
- Add the chopped collard greens to the pot, stirring them gently into the peas. Cover and simmer for an additional 10-15 minutes until the greens are tender and the peas are fully cooked.
- Taste and adjust seasoning as needed, adding more salt and pepper to enhance the flavors. The dish should have a slightly creamy texture with intact but soft peas.
- Remove from heat and let stand for 5 minutes before serving. The dish can be served hot as a main course or side dish, traditionally believed to bring good luck for the New Year.
Tips
- Always sort and rinse your dried black-eyed peas carefully to remove any stones or damaged beans.
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Skim off foam during initial boiling to ensure a clearer, cleaner-tasting broth.
- Don't overcook the peas—aim for a creamy texture with beans that are soft but still hold their shape.
- Fresh collard greens will provide the best flavor, but frozen can work in a pinch.
- Season gradually and taste as you go to build complex, layered flavors.
- Let the dish rest for 5 minutes after cooking to allow flavors to meld and settle.
- For extra richness, consider adding a ham hock or smoked turkey wing during cooking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
