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.
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.