Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups cooked black-eyed peas
- 2 cups vegetable broth
- 2 cups chopped collard greens
- 1 tsp smoked paprika
- ½ tsp thyme
- Salt and pepper to taste
- 1 tbsp apple cider vinegar (optional for brightness)
- Cornbread (store-bought or homemade) to serve
Instructions
- In a pot, heat olive oil over medium heat. Sauté onion for 4–5 minutes until translucent.
- Add garlic and cook another 1–2 minutes.
- Stir in black-eyed peas, broth, greens, and spices. Bring to a simmer.
- Simmer uncovered for 20 minutes, or until greens are tender.
- Add apple cider vinegar for brightness. Taste and adjust seasoning.
- Serve hot with cornbread on the side.
Notes
- Make it spicy by adding a dash of hot sauce or chili flakes.
- Swap collards for kale or mustard greens.
- Use canned black-eyed peas for a quick version.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: One-pot stew
- Cuisine: Southern American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 470mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: new year’s food, lucky food traditions, black-eyed peas, southern recipes, holiday menu ideas, vegetarian stew, NYE dinner, symbolic food, global food traditions, cornbread, plant-based holiday recipes