Name: Black Eye Peas and Greens
Total time: 45 min
Ingredients: 2 Tbsp avocado oil; 1 yellow onion, finely chopped; 2 garlic cloves, minced; 5 cups (215 g) of collard greens or other hearty green (Swiss chard, kale, spinach, etc.); ½ cup (120 ml) vegetable broth (plus more if desired); 2 15-ounce (425 g) cans black-eyed peas, drained and rinsed; 2 Tbsp apple cider vinegar; ¼ tsp crushed red pepper; Sea salt & freshly ground pepper, to taste

Description

This recipe will help you ring in the New Year with good luck and health! Although it’s traditionally served with collard greens (which take 45 minutes to cook), you can save time by using spinach or kale, which cook up in just a few minutes.

Ingredients

Scale

2 Tbsp avocado oil
1 yellow onion, finely chopped
2 garlic cloves, minced
5 cups (215 g) of collard greens or other hearty green (Swiss chard, kale, spinach, etc.)
½ cup (120 ml) vegetable broth (plus more if desired)
2 15-ounce (425 g) cans black-eyed peas, drained and rinsed
2 Tbsp apple cider vinegar
¼ tsp crushed red pepper
Sea salt & freshly ground pepper, to taste

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Instructions

In a large heavy skillet over medium heat, warm the oil. Add the onion and cook for 3-4 minutes, until it starts to soften. Add the garlic and cook for 1-2 minutes until it becomes fragrant but doesn’t scorch.
Add half of the greens to the skillet with ½ cup (120 ml) of the vegetable broth. Cover until the greens start to wilt and then add the remaining greens and continue to cook until they reach your desired level of tenderness, stirring occasionally and adding more broth if necessary.
Spinach and Swiss chard will take just a few minutes, kale can take 10+ minutes, and collards can take upwards of 45 minutes, depending on how tender you prefer your greens.
When the greens are done, stir in the rinsed & drained black-eyed peas and cook until heated through. Add the vinegar, red pepper, and salt and pepper to taste.
Serve and enjoy!