Black-Eyed Peas & Collard Greens
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).
PREP TIME
8 hours
COOK TIME
1 hour and 30 minutes
INGREDIENTS
14
Serves: 10
Ingredients
- 16 oz16 oz16 oz Black Eyed Peas, dried
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- 1 whole1 whole1 whole Yellow Onion, large, diced
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 4 cloves4 cloves4 cloves Garlic, minced
- 2 cups2 cups2 cups Water, warm
- 4 cups4 cups4 cups Vegetable Broth
- 2 whole2 whole2 whole Bay Leaf
- 2 tsp2 tsp2 tsp Smoked Paprika
- .5 tsp.5 tsp.5 tsp Chile Powder, red
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 1 bunch1 bunch1 bunch Collard Greens, (about 6-8 cups)
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Process
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.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free GAPS Gluten Free Grain Free Nut Free Pescetarian Plant Based Shellfish Free Side Dishes Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian| 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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