New Year's Black eyed Peas & Greens
Healthy Black eyed peas and greens recipe that is a take on Hoppin' John made in the American South. Eating legumes on New Year's day is a custom that many cultures around the world embrace.
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Ingredients
- 1¼ cups Black-eyed peas
- 2 Bay Leaf
- 2 tbsps Red wine vinegar
- 3 ~ 4 cups Kale , stems removed and chopped (I used a mix of baby kale, chard and spinach)
- 2 tbsps Lemon juice , divided
- 2 Tomatoes Large , chopped
- 2 tbsps Olive Oil
- 4 Green Onions , thinly sliced
- ¼ cup Parsley Fresh , chopped
- 1 tbsp Oregano Fresh , finely chopped
- To taste Salt Pepper and
Instructions
- Cover black eyed peas with hot water and set aside for 1 hour. Drain and return the peas to saucepan, cover with fresh water and add bay leaf. Bring to a boil and cook for 20~25 minutes.
- Add vinegar and salt, and cook for 10~20 minutes more or until the beans are tender, but not mushy. Drain and set aside. Remove the bay leaf.
- In the meantime, steam or lightly saute the greens until just wilted. Season with 1tsp lemon juice, salt and pepper.
- Add a pinch of salt to tomatoes and place them in a colander or sieve. Let sit for at least 5 minutes, then shake off and drain the juices.
- In a large bowl, combine the remaining lemon juice, salt, oil, green onions, parsley and oregano. Add the drained peas, tomatoes and mix well. Serve warm, with kale on the side.
Notes
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