Here in The South, we eat Black-Eyed Peas and Collard Greens on New Year's Day to symbolize luck and prosperity! While it may be just a tradition, it's a delicious dish that has been passed down for generations. Cozy up to a bowl of this delicious and nourishing Black-Eyed Peas & Collard Greens, serve with homemade cornbread, and bring in the New Year on a flavorful Southern note!
Why This Recipe Works
This black-eyed peas and collard greens recipe is slow cooked to perfection. We use one large pot so mess and cleanup is minimal! The collards, black-eyed peas, and rice slow cook together to create a flavorful, healthy, southern-style vegan meal that everyone will enjoy. Even meat-eaters!
Black-Eyed Peas and Collard Greens Ingredients
- Olive Oil: We use extra virgin olive oil to sauté the vegetables in this black-eyed eas and collard greens recipe
- Onion and Garlic: Onion and garlic help to flavor the collards
- Collard Greens: One large bundle of collard greens should yield about 4 cups chopped.
- Black-Eyed Peas: I used pre-cooked black-eyed peas. You can also use canned. Be sure to rinse and drain your black-eyed peas well before using.
- Carrots: Carrots add another tender veggie to this plant-based dish.
- Spices: Dried chives, parsley, salt, and pepper are the simple spices we use to season our collards and black-eyed peas.
- Wild Rice: Wild rice makes this dish more hearty and filling. If you don't have wild rice, you can use brown.
- Vegetable Broth: I opt for either low-sodium vegetable broth or water.
Black-Eyed Peas and Collard Greens Instructions
Step 1: Chop your veggies
Step 2: Saute the onions and garlic. Then add the collards. Cook the collards, stirring, until they are wilted.
Step 3: Add the carrots, black-eyed peas, spices, and vegetable broth. Bring to a boil then reduce heat and simmer.
Step 4: Add the rice and additional liquid.
Step 4: Serve with my famous cheesy cornbread and enjoy all the luck and prosperity headed your way thanks to this delicious southern dish.
Other Cozy Vegan Dishes
- Vegan Vegetable White Bean and Rice Soup
- Cheesy Cornbread
- Moist Vegan Cornbread with Maple Syrup
- Vegan Sweet Potato & Butternut Squash Soup
- Cream of Mushroom Vegan Green Bean Casserole
Black-Eyed Peas and Collard Greens
Equipment
- medium or large saucepan
- wooden spoon
- knife and cutting board
Ingredients
Black-Eyed Peas and Collard Greens
- 2 tablespoon extra virgin olive oil
- ½ cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 4 cups freshly chopped collard greens
- 2 cups chopped carrots ok to use frozen
- 3 cups canned black-eyed peas about 2 cans, rinsed and drained
- 1 teaspoon drived chives
- 1 teaspoon dried parsley
- ¼ teaspoon salt use up to ½ tsp
- ¼ teaspoon pepper plus more to taste
- 2 ½ cups water or low sodium vegetable broth
- 1 cup uncooked wild rice
Instructions
Black-Eyed Peas and Collard Greens
- Bring a medium or large saucepan with olive oil to medium heat. Add the onions and garlic. Cook, stirring, for 2 minutes or until they are golden.
- Add the collard greens and stir for 3-5 minutes until the leaves are soft and wilted. Then, add the carrots, black-eyed peas, chives, parsley, salt, and pepper. Stir well and then add the water or low sodium vegetable broth. Stir and then bring the pot to a low boil. Once boiling, reduce the heat to low, cover, and simmer on low for 20 minutes.
- After 20 minutes, remove the lid from the pot, add the uncooked rice and stir well. Add one cup of water to the pot. Use your wooden spoon to press the collards and rice down so that it is all under water. Cover again and continue to cook for 20 more minutes, stirring once halfway.
- Remove the pot from the heat and let it sit for about 10 minutes covered. Serve warm with cornbread.
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