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
Units
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
- 1–2 teaspoons smoked paprika
- pinch allspice (1/4 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
- 1/4 teaspoon salt
- 1/4 teaspoon chili flakes, more to taste
- 2–3 bunches collard greens (12–15 leaves)
Optional additions:
Instructions
- 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)
- While the beans are cooking make the gremolata, cornbread and Collard Greens.
- 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.
- 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.
- 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