Black Eyed Peas and Greens

I realize you’re supposed to eat your black eyed peas and greens on New Year’s Day. I hadn’t planned on it, but I saw black eyed peas in the grocery store on New Year’s Eve and decided to give it a go. It’s a very easy-to-make recipe and quite tasty, so I though I’d share it with you. It just took me a while to write a formal recipe.

Black Eyed Peas and Greens

• 2 tablespoons coconut oil
• 6 cloves garlic, minced
• 1 large stalk celery, diced
• ½ medium onion, diced
• 3 cups chopped collard greens (5-6 leaves)
• 2 15-ounce cans black eyed peas, drained and rinsed
• 1 cup vegetable broth
• ½ teaspoon liquid smoke
• ¼ teaspoon ground cayenne pepper
• freshly ground black pepper

1. Heat a medium pot over medium heat. Add the oil. Once melted, add the garlic, celery, and onion. Cook for 5 minutes, until softened.
2. Add the collard greens, black eyed peas, broth, liquid smoke, cayenne pepper, and a generous amount of black pepper. Cover and bring to a boil, then reduce heat to low and simmer for 1 hour. Serve.

Serves 4

This recipe is being shared in Meat Free Mondays, Allergy Free Wednesdays, and Gluten Free Fridays.