Jo’s New Year’s Day Black-Eyed Peas + Collard Greens

Photography by Sara Magnolia

So much of my upbringing was centered around my Cuban roots. But there is a dash of southern flair to some of our family traditions and on New Year’s Day we could always count on our Black-Eyed Peas + Collard Greens to usher in the good luck and prosperity. Add a new pair of underwear, and we were unstoppable!

This year, we are making an effort to eat more and more plant-based when we can, so I took my mom’s Black-Eyed Peas + Collard Greens recipe and made it without the ham! It’s super easy and so delicious!

Ingredients:

2-3 tbsp olive oil (or oil of your choice)

1 small yellow onion (diced)

3 cloves garlic (minced)

2 huge handfuls or collard greens (make it simple and buy a bag of cleaned and trimmed collards!) 

2 15oz cans of black-eyed peas (rinse and drain)

2 cups of veggie broth (save about a half a cup for when you add the beans!)

1/2 lemon

Directions:

1. In a large skillet, add a couple of tablespoons of olive oil (or any oil you prefer). Add a small yellow onion (diced) and cook until translucent. Add the garlic and cook for an additional 2 minutes, until fragrant.

2. Add the greens and about 1 1/2 cup vegetable broth. Cover with a lid and cook until greens start to wilt. Make sure to frequently check in with your greens, stirring occasionally!

3. Once the greens are nicely wilted, add the beans and last bit of veggie broth that you reserved. Stir and cook until heated through. Finally add the juice of about a half of a lemon. Enjoy! 

Tip: You can spice things up with some Tabasco or hot sauce, and I promise this hearty dish will be so satisfying!


If you make this dish, please share it with us at The Happy Place on Instagram! We would love to see it.

Enjoy!

Xx
Jo