New Year's Vegan Black-Eyed Peas with Collard Greens

Black-Eyed-Peas-and-Collard-Greens, vegan, whole food plant-based, easy, healthy, oil-free

New Year's Vegan Black-Eyed Peas with Collard Greens

In Southern tradition, black-eyed peas and collard greens aren’t just easy, affordable comfort foods, they’re symbols of prosperity and good fortune. Eating black-eyed peas on New Year’s Day is said to bring luck, while collard greens represent wealth because of their green color that’s evocative of dollar bills. Together, they make a hearty, flavorful dish that’s believed to invite abundance and success for the year ahead. Whether you’re honoring tradition or simply craving something wholesome and satisfying, this recipe is the perfect way to start the new year on a delicious note.

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 209kcal

Author: Hannah Kaminsky

Ingredients

1 large yellow onion diced
3 cloves garlic minced
1 bay leaf
1/2 cup water divided
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 tablespoon coconut aminos
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/2 teaspoon liquid smoke
2 bunches collard greens (about 1 ½ pounds) destemmed and chopped
2 15 ounce cans no-salt-added black-eyed peas drained and rinsed
3 scallions thinly sliced
salt to taste

Instructions

In a large saucepan over medium heat, add the onions, garlic, and bay leaf. Begin to dry sauté, adding a splash of water as needed to prevent the vegetables from sticking. Cook for 4 – 5 minutes, until softened and translucent.
Mix in the tomato paste, balsamic vinegar, coconut aminos, smoked paprika, black pepper, and liquid smoke, stirring well to smooth out any lumps. Slowly pour in the remaining water and stir to incorporate.
Add the collard greens a few handfuls at a time, stirring until they wilt down enough to fit into the pot. Incorporate the black-eyed peas by gently folding them into the mixture, being careful not to smash them. Reduce the heat to low, cover, and continue to simmer for anywhere from 15 – 45 minutes. If you’d like to keep the collards brighter green and crisper, err on the side of less time, and if you’d like them more meltingly tender, keep on stewing them for longer.
Turn off the heat and stir in the scallions, reserving some for the top, if desired. Adjust the salt to taste as needed. Discard the bay leaf and enjoy!

Notes

Serving suggestions: There’s nothing better than freshly cooked, steaming hot brown rice served next to these greens and beans to soak in all the flavorful juices. If you feel like getting fancier, a wedge of cornbread is a great upgraded option, although there’s nothing wrong with enjoying both together, too!

Notes: Collard greens might have the most traditional weight for pulling good luck, but you can absolutely substitute any dark leafy green in equal measure, such as Swiss chard, kale, spinach, or any combination of your favorites. For that matter, black-eyed peas don’t have the market cornered on lucky legumes; anything from kidney beans to chickpeas to black beans are fair game. Don’t be afraid to experiment! This is ultimately a dish meant to be accessible and affordable; anything you have on hand will be delicious, while still upholding the spirit of the recipe.

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