Black Eyed Peas and Collard Greens

Happy New Year!

Staying with the ongoing tradition, I cooked black eyed peas and collard greens this New Years too. Rather than soup this year I tried this easy, quick, and simple recipe. I made no changes to the original recipe other than the quantities. It turned out delicious.

Here’s how I made mine.

Ingredients

• 1/2 cup black eyed peas
• 1 bunch collard greens
• 2 Roma tomatoes
• 1 clove garlic
• salt and fresh ground pepper
• cayenne pepper
• lemon juice
• some parmesan cheese

Soak dry black eyed peas overnight or for 8-10 hours in some water.

Rinse the black eyed peas, add one cup water and cook. I usually like to pressure cook my beans.

Heat some oil in a pan. Add minced garlic and fry lightly. Add chopped collard greens and fry for 5-6 minutes. Add chopped tomatoes, and black eyed peas and continue cooking. Season with salt and peppers. Drizzle lemon juice and continue frying till moisture evaporates. Sprinkle cheese and serve warm with some bread.

Have a Happy and Healthy New Year!

Black Eyed Peas and Collard Greens Chili

Happy New Year!

Over the last few years, I have been cooking black eyed peas and collard greens on New Years day. Each year I try a new recipe. This years is adapted from here. Here’s how I made mine.

Ingredients:

1 cup black eyed peas (fresh or 1 can)
4-6 leaves of Collard greens sliced
green onions (can use regular onion) sliced
2-3 garlic cloves minced
1 jalapeno chopped fine
1-2 carrots chopped
2-3 celery sticks chopped
3-4 tomatoes chopped (can use a can of tomatoes instead)
1-2 tomatoes (juice or use tomato paste)

1-2 tsp olive oil
Seasoning: salt, chili  powder (or paprika), cumin powder, coriander powder, oregano, cinnamon, nutmeg, bay leaves

 

Soak black eyed peas overnight if using fresh. When ready to make soup, steam peas in a pressure cooker.

Meanwhile, heat a Dutch oven or large pan with some oil. Add onions and garlic and fry lightly. Add carrots, celery, collard greens, tomatoes and fry for 2-3 minutes. Add the cooked black eyed peas, tomato paste, seasoning and 2-3 cups water (or broth) and mix well. Reduce flame and let simmer for 30-40 minutes.

Serve warm with a dollop of sour cream and some corn bread.

See Also:

A. SOUP. A. WEEK. BLACK EYED PEAS FOR PROSPERITY IN THE NEW YEAR
HOPPIN’ JOHN
BLACK-EYED PEAS AND GREENS WITH NAVRATTAN SPICES TO START THE NEW YEAR
BLACK-EYED PEAS AND COLLARD GREENS
BLACK-EYED PEAS AND COLLARD GREENS FOR THE NEW YEAR

Black-eyed Peas and Collard Greens for the New Year

I am a little late in posting this. Following the tradition from the last few years I made black eyed peas and collard greens on New Years Day.

For lunch, I made these Mediterranean flavored wraps with steamed black eyed peas seasoned with salt, sun dried tomatoes in oil, black olives, sliced cucumber, sliced orange pepper, banana peppers and roasted pepper hummus.

For dinner I made soup loosely following the recipe here.

Ingredients:

2/3 cup black eyed peas, soaked over night and steamed
2-3 large collard greens
2 Roma tomatoes, diced
1/2 onion, chopped
1 jalapeno, chopped
1 tbsp coconut oil
1 bay leaf
1 inch ginger, peeled and chopped
2 garlic cloves, peeled and minced
1/2 cup coconut milk
1/2 cup broth (or use use water like I do)
1/2 tsp berbere spice
touch of turmeric
salt and fresh ground pepper to taste
cilantro to garnish
squeeze of fresh lemon juice (optional)

If using dry black eyed peas, soak in water overnight. Steam in a pressure cooker with twice the amount of water.

Meanwhile, heat oil in a large dutch over or pan. Add bay leaf, turmeric, onion, jalapeno, ginger and garlic and fry till lightly golden. Add berbere, salt, fresh ground pepper and tomatoes and continue cooking for five minutes.

Add broth or water, coconut milk and bring to a boil. Reduce flame to medium low and continue to simmer for 20 minutes. Add the cooked black eyed peas. Add more broth or coconut milk as needed and continue to simmer for another 15-20 minutes.

Add chopped greens and mix well. Keep cooking for another 5-10 minutes.  Garnish with some cilantro, drizzle of lemon juice  and serve warm with some rolls.

See Also:

Black-Eyed Peas for Prosperity in the New Year
Hoppin’ John
Black-eyed Peas and Greens with Navrattan Spices to start the New Year
Black-eyed Peas and Collard Greens

Best of 2016

I slacked off in 2016. But that is understandable. My schedule was so busy, that I had less time to try new recipes. I did try some new, retried several old, and tasty recipes!

Here are some favorite recipes from 2016.

In January, I  kicked off the year,  with some another fun Black-eyed Peas and Collard Greens recipes. This one is a keeper!

I even tried two roll recipes: Jalapeno, Scallion and Garlic  and Sun-dried Tomato and Jalapeno. Both were so delicious, that I continued to make them throughout the year!

I attempted the 21-day beach body diet in early 2016, and here’s my version of Bulghur Wheat Upma, designed to meet the container requirement (Disclaimer: I am not a certified Beach Body coach, so use at your own discretion!)

Another fun recipe in February from the beach body diet was the Brown Rice Paella.

March was all about Cauliflower Nirvana. Period!

Come April, I put all else aside for a two week vacation down under. What an incredible trip!

May is always, typically about Cherries.

I also experimented with other recipes like Mango Coconut Scones

And learnt to make Bagels… Sun Dried Tomato and Jalapeno bagels, of course 🙂

Summertime, to beat the heat, I experimented with many Popsicle recipes, many of them with mango or cherries: my two favorite fruits.

I maintained a scant patio garden this summer, which was plagued by over zealous squirrels. The most exciting vegetable from my patio garden this year  was zucchini!

August was about Savory Sun-dried Tomato Kalamata Olive and Jalapeno bread.

Two fun recipes from September included, plunging into Cauliflower Rice and Stir Fried Vegetables.

And these delicious Cherry Friands!

And another variation of the Quinoa Bisibele Bath.

October, I found Mango Chia Pudding, and it was terrific. It has fast become my go-to breakfast items!

November was incredibly busy. Come December, I did try the Tian.

But, December is all about the holidays… about Airplane Cookies!

Have a very Happy New Year!

Hope to see you back here next year!

Black-eyed Peas and Collard Greens

The last few years, I have started to cook black-eyed peas with greens on New Year’s day following the Southern tradition. This year’s recipe is adapted from here.

Ingredients:

2/3 cup black eyed peas
3 small red potatoes, peeled and diced
1/2 red onion, chopped
2 tomatoes
1 bunch collard greens, rinsed and chopped
2 garlic cloves, minced
1 jalapeno, chopped fine
1 in. ginger, minced
1 tsp curry powder
1/4 tsp garam masala
salt to taste
1tbsp coconut oil
2/3 cup coconut milk
coconut flakes to garnish

Soak the black-eyed peas in water overnight or for 8-10 hours. Rinse and cover with twice the amount of water and pressure cook.

In a large pan, heat the oil. Add onion and garlic and fry for 5-6 minutes. Add ginger and jalapeno and fry for another minute. Add potatoes, curry powder and garam masala and mix well. Chop and process the tomato in a food processor and add to the pan. Mix well.

Add coconut milk, 1 cup water (or broth), the cooked black-eyed peas with any left over water and bring to a boil. Season with salt. Reduce flame and let simmer for 20 minutes until the potatoes are cooked.

Add the chopped collard greens and let simmer for 4-5 minutes till the greens are wilted. Garnish with some coconut flakes and serve warm with some bread rolls.

Happy New Year!

Black-eyed Peas and Greens with Navrattan Spices to start the New Year

Happy New Year!

The southern tradition of cooking black-eyed peas and greens for luck and prosperity dates back to the Civil War era. The last few years, I have been enjoying following this tradition by trying a new recipe to cook black-eyed peas and greens.

Following a west meets east, I decided to use a blend of 9 different spices in this year’s recipe.

Ingredients:

1 cup dry black-eyed peas
2-3 celery stalks, sliced
2 carrots, peeled and cut
1 onion, chopped
4 Roma tomatoes
1/2 bunch kale chopped
1 jalapeno, cut
2 garlic cloves, peeled and minced
1 in piece of ginger, peeled and minced
1-2 bay leaves
1 tsp cumin seeds
1 anise star
1 small cinnamon stick
5 cloves
1/2 tsp poppy seeds
2-3 cardamon seeds
1/2 tsp fennel seeds
dash of turmeric
1-2 tbsp coconut oil
cilantro to garnish
juice of lemon

Soak black-eyed peas for 12-16 hours. Rinse and cover with twice the amount of water and cook in a pressure cooker. If you skip this step, you just need to simmer for longer time period later on.

In a large pan, add coconut oil and dry spices and lightly cook for a minute. Add ginger, garlic, jalapeno and onion and continue to cook till the onion becomes translucent. Add carrots and celery and fry for a minute.

Blend tomatoes in a blender and add the juices to the pan. Add two cups water and bring to a boil. Add cooked black-eyed peas and continue to cook on medium low for about 30 minutes.

Add kale and continue to cook for another 10-15 minutes. Drizzle some lemon juice and garnish with cilantro and serve warm with rice or bread.