Collard Greens and Black-Eyed Peas

This is my go-to recipe for New Year’s Day. Not only is it veggie-packed (aka FIBER!) and delicious, it is also a Southern tradition to eat black-eyed peas and collard greens on the first day of the new year to bring good luck and prosperity. Sounds good to me! 

Makes: 6 servings

Ingredients:

1 large bunch collard greens

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

½ onion, diced

Water as needed

1 ½ cups cooked black-eyed peas

Dash of apple cider vinegar

Sea salt and freshly ground black pepper

Directions:

Remove dry ends from collard green stems and chop leaves into bite-size pieces.

In a large Dutch oven over medium heat, sauté garlic and onion in olive oil until soft. Add collard greens and stir until they turn bright green and wilt. Add water 1 tablespoon at a time as needed to keep greens from burning.

Add black-eyed peas and vinegar and continue cooking for 3-4 minutes to heat through. Season to taste with salt and pepper and serve. 

Recipe Credit: Clean Food by Terry Walters