Smoky Black-Eyed Peas and Collard Greens

This recipe for black-eyed peas and collard greens is a delicious way to celebrate the New Year, or any day, with a healthy and vegan twist. The black-eyed peas are cooked until tender and then stewed with onion, garlic, and smoked paprika for a smoky flavor. The collard greens are sautéed with more garlic and olive oil until wilted and tender. The whole dish is topped with fresh and zesty gremolata made with parsley, lemon, and garlic. Serve it with some cornbread (vegan or regular) for a satisfying and lucky meal.

Ingredients

• For the black-eyed peas:
  • 1 lb dried black-eyed peas (or 3 cans)
  • 1 teaspoon salt
  • 6 cups water or stock
  • 2 bay leaves
  • 3 garlic cloves or one shallot
  • 2 tablespoons olive oil
  • one onion, diced
  • 8 cloves garlic, rough chopped
  • 5 cups cooked black-eyed peas
  • 1 teaspoon salt, more to taste
  • 1 – 2 teaspoons smoked paprika
• For the collard greens:
  • 3 bunches collard greens (about 12 cups chopped)
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • salt and pepper to taste
• For the gremolata:
  • 1/4 cup chopped parsley
  • zest of one lemon
  • juice of half a lemon
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • salt and pepper to taste
• For serving:
  • cornbread (vegan or regular)
  • red pepper flakes (optional)

Instructions

1. Cook the black-eyed peas. If using dried beans, soak them overnight in water. Drain and rinse them before cooking. If using an instant pot, place beans, water, salt, bay leaves, garlic, and pressure cook on high for 15 minutes. Manually release after 10 minutes. Drain, save the cooking liquid. If using a stovetop, simmer the beans in water with salt, bay leaves, and garlic until tender, about an hour. Drain, save the cooking liquid.
2. Make the stewed black-eyed peas. In a large skillet over medium-high heat, heat olive oil and sauté onion and garlic until soft and golden, about 15 minutes. Add the cooked black-eyed peas, salt, and smoked paprika. Stir to combine and mash some of the beans with a spoon to thicken the mixture. Add some of the reserved cooking liquid or stock to adjust the consistency. Keep warm over low heat.
3. Make the collard greens. Wash and trim the collard greens and cut them into thin strips. In a large pot over medium-high heat, heat olive oil and sauté garlic until fragrant, about 2 minutes. Add the collard greens in batches and toss to coat with oil and garlic. Season with salt and pepper and cook until wilted and tender, about 20 minutes.
4. Make the gremolata. In a small bowl, whisk together parsley, lemon zest, lemon juice, garlic, olive oil, salt, and pepper.
5. Serve the black-eyed peas and collard greens in bowls with cornbread on the side. Drizzle some gremolata over each bowl and sprinkle some red pepper flakes if desired.