New Years Black Eyed Peas and Greens
Hey party people! I hope you all had a nice holiday filled with love and lots of delicious food. Tell me, what did you have for dinner?
I made us a butternut squash lasagna for Christmas Eve and then a longtime favorite rigatoni recipe from Giada for Christmas dinner. If you like mushrooms, you absolutely have to try that rigatoni recipe! I’ve been making it since Brandon and I first started dating, almost 9 years ago, and it never disappoints.
Between both of those carbolicious meals, lots of red wine, a batch of these cookies, and a little bit of hot chocolate, it’s safe to say I’m about ready for that New Year detox. After a little New Years Eve champagne, of course. :)
Peas for good luck and greens for good fortune, amiright?
However, I’ll take any excuse to eat black eyed peas and I can’t think of a better way to start a new year than with a healthy servings of greens so it all works out.
I kept things pretty simple with this dish. Chopped greens are sauteed with onion, garlic and vegetable broth and served with tender black eyed peas, a squeeze of lemon juice and crushed red pepper. And if you buy precooked peas then it’ll only take 15 minutes to throw together. It’s the perfect quick, clean-eating meal to get you back on track after a looooong night.
Here’s to a happy and healthy new year!
1 and 1/2 cups black eyed peas, soaked (or 2 (15-ounce) cans)
1 tablespoon olive oil
1 large yellow onion, diced
pinch of salt & pepper
3 garlic cloves, minced
2 bunches greens (about 4 cups; swiss chard, collard greens, etc.), washed, stems removed and roughly chopped
1/2- 1 cup vegetable broth (I recommend Better Than Boullion)
juice of 1/2 lemon
1 teaspoon crushed red pepper (more/less to taste)
salt & pepper to taste
- Soak the black eyed peas for at least 6 hours by placing them in a large bowl and adding several cups of water (I use filtered water) so that they are covered by a few inches. Drain and rinse them then add them to a pot with 3 cups of water and bring to a low boil. Cook for about 30 minutes, until tender but not mushy. Drain and set aside. *Skip this step if using canned peas. Drain and rinse them before using.
- In a large skillet, warm the olive oil over medium heat. Add the onion, sprinkle with salt & pepper and cook for 2-3 minutes. Add the garlic then cook for another 2 minutes.
- After you have washed the greens, removed the stems and roughly chopped them, add them to the skillet along with the 1/2 cup (add another 1/2 cup, if needed) broth and cover with a lid. Cook them for 10 minutes, lifting the lid to stir them every couple of minutes.
- Once the greens are wilted, add the black eyed peas to the skillet along with the lemon juice and stir together. Add the crushed red pepper and salt & pepper to taste.
- Serve with cornbread muffins or your favorite bread and enjoy!
Looking for more peas? Check these out!