Print Recipe
5 from 5 votes

Mexican Black Eyed Peas and Greens

Mexican Black Eyed Peas and Greens- hearty black eyed peas are infused with Mexican-inspired spices and served with healthy greens for good luck and fortune in the new year!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mexican
Servings: 2 large servings
Calories: 165kcal


  • 2 tablespoons oil
  • 1 red onion finely chopped
  • 1/2 teaspoon fine sea salt
  • 2 small bell peppers cored and finely chopped
  • 1-2 jalapeƱos cored and finely chopped
  • 3 garlic cloves minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 bunch dinosaur kale stem removed and finely chopped (about 3 cups)
  • 1 15-ounce can black eyed peas, drained and rinsed
  • diced tomato, green onion and nacho cashew cream for topping


  • In a large skillet, warm 2 tablespoons oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent.
  • Add the bell pepper, jalapeƱo, garlic, chili powder and cumin. Stir to combine and continue to cook for about 3 more minutes.
  • To the skillet, add the kale. Cover with a lid and cook until wilted. Stir to combine. Add the drained black eyed peas, stir and cook until heated through.
  • Distribute in separate bowls garnished with cashew cream, avocado, green onion and diced tomato. Serve warm and enjoy!


Calories: 165kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1145IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1.1mg