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
- Heat a medium pot over medium heat. Add the oil. Once melted, add the garlic, celery, and onion. Cook for 5 minutes, until softened.
- 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.
I just got gifted a huge bunch of kale at the farmers market on the weekend! Now I finally know what to make with it! Delicious :)
You got gifted a bunch of kale? That’s a very nice farmer’s market.
This looks delicious!