This one pot dish of Black Eyed Peas and Collard Greens is easy and loaded with flavor. It’s a tasty, satisfying meal to get your new year off to the right start!
Whether you’re ringing in the new year the Southern way or you’re simply craving a cozy, comforting dinner, these delicious black eyed peas are a MUST try. They’re full of smoky bacon, black eyed peas, veggies and plenty of fresh herbs. This is one of those meals that just hugs you from the inside out.
The bacon adds a depth flavor that lends the soup a slow cooked flavor, while the greens and the beans provide us with all of the nutrients and energy we need to start this year out on the right foot.
Why Should You Eat Black Eyed Peas and Collard Greens on New Year’s Day?
Eating black eyed peas on New Year’s Day is a Southern tradition that is thought to bring forth good luck. The tradition dates back to as early as 500 A.D. as a part of the Jewish holiday Rosh Hashanah, the Jewish New Year. As for collard greens, they’re green like money and are thought to ensure you a financially prosperous new year. Even folks who aren’t from the Southern United States go all in on eating black eyed peas and leafy greens for good luck on New Year’s Day. And these black eyed peas and collard greens are the perfect way to get in on some of that good luck!
How Do You Make Black Eyed Peas and Collard Greens?
This recipe starts with bacon, which is sautéed in a skillet with onions, celery and garlic. Next, mix the cooked bacon and veggies with canned black eyed peas, broth, thyme and rosemary. Once the black eyed peas are simmering, add the collard greens. Cook for about 10 to 15 minutes, depending on how cooked you like your collard greens. The final step is to stir in vinegar and season with salt & pepper and you’ll be ready to eat!
Tips For Black Eyed Peas and Collard Greens
- It’s a good idea to use a bacon variety that is nitrate free. Nitrate is a common additive to most bacon and known carcinogenic (cancer causing agent). Read your labels and look for the wording “nitrate free” for any processed meat you buy. Feel free to use nitrate free turkey bacon, if you prefer.
- Are collard greens not your thing? Try substituting the collard greens with kale, Swiss or rainbow chard, baby spinach leaves, mustard greens, or any other greens you prefer. But be aware that some greens, such as spinach, will not need to cook as long as collards.
- You can use pre-bagged greens, if available at your grocery store. However, if you are using greens in a bunch, remove the stems and chop the leaves into 1 to 2-inch pieces.
- Make this recipe vegetarian by eliminating the bacon and replacing the chicken broth with vegetable broth. Add in 1-2 chopped chipotle peppers in adobo sauce (canned) to get that smokey flavor without the bacon.
This black eyed pea and greens meal is delicious served like a soup with my healthy skillet cornbread or crusty bread for dipping. You could also ladle the soup-like mixture over cooked rice, to soak up all the delicious liquid, or just crumble your favorite crackers into the bowl.
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Black Eyed Peas & Collard Greens
- 1 tsp of olive oil
- 3 slices of nitrate free bacon I used 40% less fat, chopped up
- 1 onion finely diced
- 2 cloves of garlic minced
- 2 celery stalks finely diced
- 2 15 oz cans of black-eyed peas and the liquid they come in
- 2 cups of low sodium chicken broth
- 4 cups of collard sliced into ribbons
- 2 sprigs of thyme
- 1 tsp of chopped rosemary
- 2 tbsp of apple cider vinegar
- Salt and pepper to taste
- Heat olive oil in a medium stockpot over a medium low heat and then add bacon. Allow to cook for about five minutes or until the bacon is browned.
- Add in the onions and a pinch of salt, sauté for about 3 minutes or until the onions begin to release some of their liquid.
- Next, add in the celery and garlic. Cook all the veggies for another five minutes or until they are fragrant and tender.
- Add black eyed peas, broth, thyme, and rosemary to the pot. Turn the heat to high and bring to a boil; then reduce to a simmer.
- Once simmering, stir in your greens. Cook for another ten to fifteen minutes (depending on how tender you like your greens).
- Stir in vinegar and season with salt and pepper. Enjoy!
- Makes 5 cups 4 1&1/4 cup servings