Black-Eyed Peas & Collard Greens (Edit recipe)

I grew up eating black-eyed peas (often from a can) on New Year’s Day. My mom always paired it with cooked cabbage and said it would bring us good luck for the year. I’m not the most superstitious of folks around, but I am a sucker for traditions … so this one always stuck with me. This is my more grown-up take on Black-Eyed Peas & Collard Greens, which is loaded with smoked, spicy flavors. It’s a vegan version and is Plant-Based Whole30 compatible, which makes it great any time of the year (though you'll want to be sure and save this to refer back when planning your New Year menu).

8 hours

1 hour and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	60
Fat:	2 g
Carbohydrates:	9 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	517 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 10

Ingredients

16 oz Black Eyed Peas, dried
1 Tbsp Olive Oil
1 whole Yellow Onion, large, diced
1 whole Red Bell Pepper, diced
4 cloves Garlic, minced
2 cups Water, warm
4 cups Vegetable Broth
2 whole Bay Leaf
2 tsp Smoked Paprika
.5 tsp Chile Powder, red
1 tsp Kosher Salt
.5 tsp Black Pepper
2 Tbsp Coconut Aminos
1 bunch Collard Greens, (about 6-8 cups)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse and sort peas and add to a large pot with 8 cups cold water. Soak 8 hours or overnight. Drain and rinse beans and set aside.
In a large pot, add olive oil and diced onion. Cook for 5 to 7 minutes, until translucent. Add in bell pepper and garlic, cooking for another minute.
Add the rest of the ingredients--except for the collard greens--to the pot. Stir to combine. Bring to a boil, then reduce to a simmer. Cook for 1 hour with a lid tilted.
Meanwhile, remove stems from the collard greens and discard. Chop leafy green parts into roughly 2-inch pieces and set aside.
Once peas have cooked for an hour, stir in the greens. Simmer without the lid for another 30 to 40 minutes, stirring occasionally, until most of the liquid has cooked off and peas have reached desired tenderness.
Remove bay leaves from the pot. Adjust salt, as needed. Serve peas and greens for the ultimate good luck. Store leftovers, cooled to room temperature, in an air-tight container in the refrigerator for up to 4 days.