This is my go-to recipe for New Year’s Day. Not only is 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!

I hold a special place in my heart for garlic scapes. They are only available for a few short weeks in June, so I make sure to stock up and freeze what I don’t need right away. That way, I can enjoy them all year! If you can’t find scapes or it’s not scape season, you can use garlic cloves as an easy substitute.

This recipe is amazing any time of year but is particularly magical when you can harvest garden-fresh kale and just-picked apples. But these ingredients are easy to get at any grocery store any time of year.