Category Archives: Collard Greens

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.

collardwraps

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.

peacollarsoup

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

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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.

bepcollard2

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.

bepcollard

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!