Black Eyed Peas and Collard Greens
This simple dish is a part of a Southern New Year’s tradition, said to bring good luck and prosperity for the coming year. There are as many origin stories as there are variations of this dish and they all have ties to African American history and culture. This satisfying winter dish can be ready to enjoy in about an hour and a half.
- Total Time1 hr 30 min
- Serving Size4
Ingredients
- 3 T. olive oil
- 1 onion, diced
- 1 small red or green bell pepper, finely diced
- 1 celery rib, finely diced
- 3 bay leaves
- 1/2 t. dried thyme
- 2 garlic cloves, minced
- 1/2 t. ground allspice
- 1/2 t. ground chipotle chile or red pepper flakes
- 1-2 bunches of your favorite greens, cut into bite size pieces
- 1 c. dried black-eyed peas
- 1 quart water or stock
- ham or smoked turkey (optional)
- salt
Cooking Instructions
Heat the oil in a saucepan over medium heat. Add the onion, pepper, celery, bay leaves, thyme and garlic. Cook for 15 minutes, stirring occasionally, then add the optional meat, allspice and chile and cook for a few minutes more.
Add the peas and liquid. Bring to a boil, then lower the heat and simmer, partially covered, for 40 minutes. Add salt to taste and cook for 20 minutes more or until the peas are tender. Add greens and cook until wilted and at the desired texture. Serve over cooked rice.
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