Smoky Black Eyed Peas and Collard Greens Recipe
Just in time for New Years Day, here's a tasty, lighter recipe for Black-Eyed Peas served up with Garlicky Collard Greens and Cornbread- to ensure luck, prosperity, and good fortune in the coming year. Vegan and GF.
How to Make the Best Smoky Black Eyed Peas and Collard Greens
Ring in the New Year with this classic Southern dish of smoky black-eyed peas and collard greens. According to tradition, eating black-eyed peas on New Year’s Day brings good luck and prosperity, while the greens represent wealth and fortune. This recipe takes those traditions and elevates them with layers of smoky, garlicky flavor that make this dish irresistible any time of year.
The secret to these black-eyed peas is the combination of smoked paprika, allspice, and a touch of cayenne that creates a deeply savory, slightly warming flavor. Paired with garlicky collard greens that are cooked just until tender while still retaining their vibrant color, this is comfort food at its finest. The dish is naturally vegan and gluten-free, making it perfect for feeding a crowd with diverse dietary needs.
Serve everything together in a bowl, topped with a bright gremolata (a mixture of lemon zest, garlic, and parsley) that cuts through the richness and adds a fresh, zesty finish. Don’t forget the cornbread on the side to soak up all those delicious juices. Whether you’re celebrating the New Year or just craving some hearty Southern cooking, this recipe delivers.
Smoky Black Eyed Peas and Collard Greens
Just in time for New Years Day, here's a tasty, lighter recipe for Black-Eyed Peas served up with Garlicky Collard Greens and Cornbread- to ensure luck, prosperity, and good fortune in the coming year. Vegan and GF.
Ingredients
Black-Eyed Peas
Smoky Black-Eyed Peas
Garlicky Collard Greens
To Serve
Instructions
Cook the Black-Eyed Peas
- If using an instant pot, place beans, water, salt, bay leaves, garlic, and pressure cook on high for 15 minutes. Manually release after 10 minutes. Drain, save the cooking liquid.
- If cooking on the stovetop, place everything in a pot, simmer gently, uncovered, until beans are just tender, adding water as necessary (you want about an inch of water over the beans). Drain and save the cooking liquid. If using canned beans, drain and rinse and you'll need 1 cup veggie broth.
Prepare the Collard Greens
- While the beans are cooking make the gremolata, cornbread and Collard Greens.
- Trim the big stems off of the collard greens and slice them very thinly, set aside. Chop the greens, stacking them – either roll and slice thinly, 'shredding' them, or cut into 1-inch pieces.
- Heat the oil over medium heat in an extra-large skillet. Add the garlic, chili flakes and salt and stir until fragrant, about 1 minute.
- Add the stems, and sauté them 3-4 minutes. Then add the leaves and gently wilt. If you like your collards very tender, add a splash of veggie broth or bean broth and cover for a few minutes. Or keep them vibrant like you see here, just lightly cooked.
- Taste and adjust salt and chili flakes. If you are not making the gremolata, adding lemon zest is a nice touch here. Set them aside.
Make the Smoky Black-Eyed Peas
- In the same extra-large skillet (wipe it out), add olive oil, onion, and garlic. Sauté over medium heat until fragrant.
- Stir in the smoked paprika and allspice. Add the beans, ½-1 cup of bean liquid (or veggie broth), and salt to taste. You want them slightly loose.
- Adjust seasonings to taste—feel free to add more of everything. Add cayenne if you like a bit of heat. If the beans are bland, they need salt.
Serve
- Place a scoop of black-eyed peas on the bottom of a bowl, top with a hearty portion of greens, and dot with the gremolata. Enjoy!
Notes
- For vegan cornbread, substitute eggs with flax eggs and use plant-based milk and butter.
- The gremolata adds a bright, fresh contrast to the smoky beans—don't skip it if you can help it.
- Leftover black-eyed peas keep well in the refrigerator for up to 5 days.
