
Even if you don’t buy into the old Southern superstition that eating black-eyed peas and greens on January 1 will bring you prosperity, your body will thank you for welcoming this combo to your dinner table any other time of the year. Like other dark-green, leafy vegetables, collards are chock-full of vitamins A and C, calcium, folate, and other essential nutrients. Black-eyed peas supply energy-boosting complex carbs, fiber, protein, and disease-fighting antioxidants. Serves 4. — Susan Puckett
Ingredients
- 8 ounces dried black-eyed peas, soaked overnight in cold water to cover by 2 inches (see note)
- 1 bay leaf
- 1 large yellow onion, chopped (about 1 ½ cups)
- Kosher salt
- 2 tablespoons tomato paste
- 3 tablespoons extra-virgin olive oil
- 3 large cloves garlic, minced
- 1 teaspoon smoked paprika (or regular)
- 1 teaspoon Aleppo pepper (or ½ teaspoon dried red pepper flakes)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 (16-ounce) bag of chopped collard greens
- ¼-½ cup chopped fresh herbs (parsley, dill, cilantro, or combination)
- 2-3 tablespoons fresh lemon juice
- Freshly ground black pepper
- Cooked brown or white rice, crumbled feta cheese, lemon wedges, and prepared harissa or hot sauce for serving (optional)
Instructions
- Drain the soaked peas, rinse, and place in a large pot, along with the bay leaf and ½ cup of the onion. Add just enough water to cover by 2 inches.
- Bring to a boil over high heat, add 1 teaspoon of salt, then reduce to medium-low. Cover and allow them to gently simmer for 30 minutes or until tender, but not mushy.
- Set a colander in a large bowl and drain the peas. Measure out 1 ½ cups of the cooking liquid, whisk in the tomato paste and set aside. Reserve the remaining liquid in the bowl as well.
- Wipe out the pot, set over medium heat, add the olive oil, and heat until shimmering. Add the remaining 1 cup of onion and garlic and sauté until onions are tender and golden, 5 to 7 minutes.
- Add the paprika, Aleppo or red pepper flakes, cumin, and coriander; cook and stir for about 2 more minutes, until spices are toasty and fragrant.
- Add the collards to the pot; cook and stir until wilted, about 3 minutes, and add the reserved bean liquid and tomato paste mixture. Bring to a boil over high heat, reduce to medium-low, cover and let simmer for about 15 minutes or until greens reach desired tenderness, adding a little more of the reserved bean liquid if the pot becomes dry.
- Fold in the black-eyed peas, season with ½ teaspoon of salt, and let simmer for 5 to 10 more minutes. Stir in the herbs and the lemon juice, season with a few grindings of black pepper, and a little more salt to taste, if needed.
- Ladle over hot, cooked rice, top with feta, and serve with lemon wedges and harissa or hot sauce, if desired.
If you’re ready to create a personalized plan that’s meaningful enough to stick to… especially when the going gets tough, we’re here to help.
In our 21-Day Longevity and Strength Program, we’ll work together to ensure you’re not just “going through the motions” to hit your goals but living a life that aligns with your values.
Leave a Reply
You must be logged in to post a comment.