Black-eyed peas and greens are both traditional and much-beloved foods in the American South, so when Jud and I made Christmas breakfast for his (very omnivorous, Southern) mom and her husband, I wanted to include them in the menu. Black-eyed peas are particularly traditional to eat on New Year’s Day, so you can try this easy recipe then or any time you want something hearty and savory for breakfast or any meal.
Black-eyed Peas with Greens
3-4 cloves garlic, chopped (about 1 Tbsp. chopped garlic)
1 Tbsp. canola or olive oil
red chili flakes to taste (optional)
1/2 lb. kale, collards (or a “braising mix”), washed and chopped into large bites. Trim stems if they’re large. I used mostly kale with some chard.
2 cups cooked black-eyed peas, rinsed and drained (Mine had no salt added. If yours are salted, reduce the soy sauce and/or added salt in the recipe)
1-2 Tbsp. apple cider vinegar
2 tsp. soy sauce (I use this one, which is also gluten free)
1/2 tsp. smoked salt (you could also use smoked paprika, chipotle, or a dash of liquid smoke instead of the salt)
1/4 tsp. dried thyme, rubbed between your fingers
In a large skillet or sauté pan that has a lid, sauté the garlic and chili flakes in the oil over medium heat until garlic just starts to color. Add the greens and stir well. If the greens aren’t somewhat wet from washing, add a tablespoon or two of water. Cover and let cook for 5 minutes. Add the rest of the ingredients (starting with one tablespoon of the vinegar). Stir well, cover again and let cook 10 minutes, stirring once or twice. Add a bit of water and/or reduce the heat slightly if needed to prevent sticking. The mixture should be neither saucy nor dry. The dish is done when the greens are just tender. Serve with your favorite hot sauce if you want it spicier.
This will serve two greens-lovin’ people as a main course or four as a side.
For Christmas breakfast, we served the greens with Herb-Roasted Potatoes from Vegan with a Vengeance, Tempeh bacon (which was a surprise hit with two omnivores skeptical of soy products), fruit salad (Honeycrisp apples, Asian pears, kumquats and dried cranberries in a sweet-tart lemon dressing) and Cinnamon Rolls from The Joy of Vegan Baking (I will say again, that recipe alone will justify the purchase of this excellent book).
Here are the potatoes and fruit salad, ready to serve while the rolls baked:
I hope you all had tasty holidays, whatever you celebrated! What new favorite recipes did you discover?