Just in time for the New Year, here’s a tasty, lighter recipe for Smokey Black-Eyed Peas served up with Garlicky Collard Greens and Cornbread- to ensure luck, prosperity, and good fortune in the coming year. Vegan and GF.🥂 

Smokey Black-Eyed Peas with Garlicky Collard Greens and Cornbread- to ensure luck, prosperity and good fortune in the coming new year. Vegan and GF.We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year’s Day.~ Edith Lovejoy Pierce

So no, not a traditional Southern recipe, but a lighter, leaner take on it. If going vegan- be sure to check out the vegan version of this Skillet Cornbread (in the recipe notes).

Ingredients in Black Eyed Peas

What to serve with Black-Eyed Peas

 

How to make Black-Eyed Peas

ingredients in black eyed peas

Step one:

Cook the Black-Eyed Peas. You can cook the black-eyed peas in an Instant Pot or on the stovetop. I used the Instant Pot, and cooked on high pressure for 15 minutes with no prior soaking. They came out perfect.  Feel free to simmer on the stove, covered with an inch of salted water until tender ( about 1 hour).

(You could also make the cornbread if serving.)

black eyed peas cooking in and instant pot.

A general rule of thumb is 6 cups water +1 teaspoon salt per one pound black-eyed peas. Add aromatics if you like or feel free to cook in veggie broth.

cooked blacked eyed peas

Drain the black-eyed peas, but reserve the Bean Broth. 

drain the black eyed peas

Step two

In a large skillet, saute onion and garlic, and add spices.

saute onion and garlic

Once the onions are golden and caramelized add the cooked black-eyed peas.

adding onion and garlic to the pan

Season generously with salt. I added a rounded teaspoon. Taste and adjust spices, bumping them up if you like.

stewed black eyed peas

Add bean broth or veggie broth to loosen. Keep warm.

Step three

Make the Garlicky Collard Greens. (Do this while the beans are cooking) I like to make a huge batch of this! (3 bunches!) .

Garlicky Collard greens to serve with the Black-eyed peas on new years day.

Step four

Make the Gremolata. (Do this while the beans are cooking).

gremolata

Step five

Assemble the Black-Eyed Peas and Collard Green bowls!

black-eyed peas served with garlicky collard greens for New Years day

Top the black-eyed peas with a big portion of collard greens and drizzle the whole thing with the herby gremolata.

Add extra chili flakes if you like!

Serve with warm cornbread.

Hearty Skillet Cornbread is homey, delicious, and full of wholesome cornmeal flavor with an irresistible crusty edge.  Super easy to make!  Perfect for serving with soups, chili's, stews.

The beans and collards will keep up to 4 days in the fridges and the gremolata will keep 5-7 days.

Black Eyed Peas, Collard Greens and Cornbread

In Southern tradition- the black-eyed peas represent copper pennies, the collard greens represent cash, and the cornbread represents gold. A very prosperous New Years Day meal. 😉 Some folks even suggest you should serve exactly 365 peas- one for each day. 😉

Just in time for New Years Day, here's a tasty, lighter recipe for Smokey Black-Eyed Peas served up with Garlicky Collard Greens and Cornbread- to ensure luck, prosperity and good fortune in the coming year. Vegan and GF. 

Black Eyed Peas and Collard Greens – a fun and tasty New Years Day tradition!

✨ Wishing you a very happy and sparkly New Year!

xoxo

Sylvia

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Just in time for New Years Day, here's a tasty, lighter recipe for Smokey Black-Eyed Peas served up with Garlicky Collard Greens and Cornbread- to ensure luck, prosperity and good fortune in the coming year. Vegan and GF.

Smoky Black Eyed Peas and Collard Greens

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Category: vegan, main
  • Method: stove top
  • Cuisine: Southern
  • Diet: Vegan

Description

Just in time for New Years Day, here’s a tasty, lighter recipe for Black-Eyed Peas served up with Garlicky Collard Greens and Cornbread- to ensure luck, prosperity, and good fortune in the coming year. Vegan and GF.🥂


Ingredients

Scale
  • 1 lb dried black-eyed peas  (or sub 3 x 14-ounce cans)
  • 1 teaspoon salt
  • 6 cups water or stock
  • 2 bay leaves
  • 3 garlic cloves or one shallot

Stewed Black-Eyed Peas

  • 2 tablespoons olive oil
  • one onion, diced
  • 8 cloves garlic, rough chopped
  • 5 cups cooked black-eyed peas
  • 1 teaspoon salt, more to taste
  • 12 teaspoons smoked paprika
  • pinch allspice (¼ teaspoon, more to taste)
  • pinch cayenne– optional
  •  1/2-1 cup broth or bean water

Garlicky Collard Greens 

  • 6 cloves garlic
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon chili flakes, more to taste
  • 23 bunches collard greens  (1215 leaves)

Optional additions:


Instructions

  1. Cook the black-eyed peas. If using an instant pot, place beans, water, salt, bay leaves, garlic, and pressure cook on high for 15 minutes. Manually release after 10 minutes. Drain, save the cooking liquid. If cooking on the stovetop, place everything in a pot, simmer gently, uncovered, until beans are just tender, adding water as necessary ( you want about an inch of water over the beans). Drain and save the cooking liquid.  (If using canned beans, drain and rinse and you’ll need 1 cup veggie broth
  2. While the beans are cooking make the gremolata, cornbread and Collard Greens.
  3. Make Collard Greens. Trim the big stems off of the collard greens and slice them very thinly, set aside. Chop the greens, stacking them – either roll and slice thinly, “shredding” them, or cut into 1-inch pieces.  Heat the oil over medium heat in an EXTRA-LARGE skillet. Add the garlic, chili flakes and salt and stir until fragrant, about 1 minute. Add the stems, and saute them 3-4 minutes. Then add the leaves and gently wilt. If you like your collards very tender, add a splash of veggie broth or bean broth and cover for a few minutes. Or keep them vibrant like you see here, just lightly cooked. Taste and adjust salt and chili flakes. If you are not making the gremolata– adding lemon zest is a nice tough here. Set them aside.
  4. Make the Black-eyed Peas: In the same extra-large skillet (wipe it out), add olive oil, onion, and garlic. Saute over medium heat until fragrant. Stir in the smoked paprika and allspice. Add the beans, ½-1 cup of bean liquid (or veggie broth), and salt to taste. You want them slightly loose. Adjust seasonings to taste-feel-free to add more of everything. Add cayenne if you like a bit of heat. If the beans are bland, they need salt.
  5. Assemble the bowls. Place a scoop of black-eyed peas on the bottom of a bowl, top with a hearty portion of greens, and dot with the gremolata. Enjoy!

Notes

Beans and greens will keep up to 4 days in the fridge. Beans can be frozen.

Gremolata will keep 5-7 days- use any leftovers on soup, avocado toast, etc.

Nutrition

  • Serving Size: ¾ cup beans + 3/4 cup greens
  • Calories: 368
  • Sugar: 6.6 g
  • Sodium: 506.8 mg
  • Fat: 10.6 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 52.4 g
  • Fiber: 10.2 g
  • Protein: 19.7 g
  • Cholesterol: 0 mg

Keywords: black eyed peas recipe, black eye peas and collard greens, black eyed peas for New Years

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Comments

  1. Woo hoo! We loved this – we make beans + greens a fair bit but all the smoked paprika totally elevated the beans and esp the gremolata is DELICIOUS!! It really is a breath of fresh air, total game changer for me. I will keep the gremolata on heavy rotation. 10 / 10

  2. So good! I will make all of these again and again. Made the black eyed peas with 1 ½ tsp smoked paprika, the collard greens cooked lightly so pretty and green, and the gremolata with arugula instead of parsley and with lots of olive oil. The loose lemony gremolata sauce is an amazing addition to so many things. Thank you for sharing all of your recipes, Sylvia! Appreciate them so much!

  3. Yum! This is amazing. The gremolata adds such a lovely brightness. This would be really good with roast chicken 🐔 Thank you for the recipe!

  4. Thank you for your Stewed Black – Eyed Pea recipe. They have so much flavor and the taste is wonderful. I just made a pot and can’t stop eating them. I will be cooking them again.

  5. It was very good as we made it, but I should have cooked the onions longer to bring out more flavor. Would the garlic not burn or turn bitter when thrown in with the onions to caramelize? That’s what I was worried about. Thanks!

    1. Hi Ewa, you can cook the onions a bit before adding the garlic if you wish. Cooking rough-chopped (bigger cut) garlic over medium heat, shouldn’t easily burn,so I skipped a step here to save time. 😉

    1. Hi Adaisha- no,it is not required but if you are sensitive to lectins, feel free to soak first. 🙂

  6. Thank you, this recipe was amazing and super fast with canned black eyed peas. This was my first for black eyed peas and collards so it was a small gamble. Definitely will keep this one on a regular.

  7. This was a very filling, tasty meal. I soaked my beans first, which was not indicated in the recipe. I subbed kale for the collards. I subbed cilantro for the parsley since that’s what I had on hand. I wasn’t sure about the gremolata when I tasted it separate from the meal but once it was on the other ingredients it was a game changer, good stuff (even using the cilantro). I was thinking of making the vegan cornbread but the recipe didn’t seem complete (no vinegar, for example) and I was afraid it would be flat or dry. I’d love to read comments about how it turned out…the original cornbread recipe turned out well.

    1. Hi Deb, glad you liked this. I just made the vegan version of the cornbread and it puffed up beautifully.

  8. Soooooo delicious! Easy to put together especially having cooked the beans, stovetop method, the day before. I had to sub the collard greens for spinach because 3 supermarkets didn’t have any. Will make this again and again. I’ve not tried any recipe of yours that hasn’t wowed me with flavour. Many thanks Sylvia for sharing your talent!

  9. Made this with the vegan corn bread and peas and greens were very good. But not sure about the gremolata yet. It did not turn out as tasty as I had expected as the oil was not mixed in well. . Maybe it will be better tomorrow.

      1. Made it again and this time I made the black eyed peas in my pressure cooker and used Kale instead of Collards. I am not a huge Kale fan but both my husband and I loved it. It is such a winner.

  10. Thanks for this perfect New Year’s Day recipe. My family of 4 loved it. Subbed kale for collards as I had it on hand. It’s a keeper. Thanks!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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