Easiest Way to Fall at dinner My Southern Black Eyed Peas with Collard Greens

Easiest Way to Fall at dinner My Southern Black Eyed Peas with Collard Greens Delicious, fresh and tasty.

My Southern Black Eyed Peas with Collard Greens. Collard greens are mild yet flavorful. They don't have the bitter tendencies of some other greens (I'm thinking about mustard greens and turnip greens). I used canned black eyed peas in this recipe, but you can certainly start out with dry peas if you'd like.

My Southern Black Eyed Peas with Collard Greens Lauren Claremore, Oklahoma.

It's a Southern tradition to eat black-eyed peas and collard greens on New Year's Day for good luck in the new year.

And more specifically, the superstition is that eating collard greens on New Year's Day will bring you dollar bills and eating black-eyed peas will bring you cents throughout the upcoming year.

You can have My Southern Black Eyed Peas with Collard Greens using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of My Southern Black Eyed Peas with Collard Greens

1. Prepare 14 oz of cooked organic black eyed peas.

2. Prepare 1 tbsp of olive oil.

3. Prepare 4 cloves of galric minced.

4. You need 1 of medium yellow onion, chopped.

5. You need 1 tsp of salt.

6. It’s 1 tbsp of brown sugar.

7. You need 1 of bay leaf.

8. You need 1 tbsp of red wine vinegar.

9. Prepare 1/2 cup of water.

10. It’s 2 strips of applewood smoked bacon or 1 tbsp olive oil for vegan.

11. You need 1 of large bunch collard greens chopped into strips (about 5 cups.).

Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill.

But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.

Featured in: Collard Greens: Rethinking A Southern Classic.

Why Should You Eat Black Eyed Peas and Collard Greens on New Year's Day?

My Southern Black Eyed Peas with Collard Greens step by step

1. In a large pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add the garlic, salt and bay leaf and stir for 3 minutes. Take bay leaf out..

2. Add the chopped collard greens, vinegar and water and stir. Its possible that all of your greens wont fit in the pot, so add a few handfuls at a time as they wilt..

3. Then add the peas. Cover and simmer for about 30 minutes, checking occasionally and adding more water as necessary..

4. In a separate pan, cook the bacon over medium high heat until crispy. Remove the bacon and reserve for another use and add the onions to the pan. (I used bacon bits this time.) Came out delicious..

5. Cook the onions in the bacon grease for about 5 minutes or until just translucent. If you used bacon bits just throw the bacon bits and onion in the pot with the greens..

6. When the greens are cooked to your liking add the brown sugar, stir until combined and serve..

Eating black eyed peas on New Year's Day is a Southern tradition that is thought to bring forth good luck.

D. as a part of the Jewish holiday Rosh Hashanah, the Jewish New Year.

Black-eyed peas and collard greens are a New Year's Day staple in the American South, where the peas represent coins and the greens represent paper money.

As the saying goes, "Eat poor on New Year's, and eat fat the rest of the year." While they might be a sign of good fortune for the upcoming months, there's no reason why you shouldn't enjoy black-eyed peas and collard greens throughout the year.

Black Eyed Peas & Collard Greens Ya'll!