Creole Black-Eyed Peas with Garlicky Collard Greens
A perfect New Year's Day dish, guaranteed to bring you good health and prosperity throughout the year! Black-eyed peas in a spicy tomato broth, served with collard greens lightly sautéed with garlic.
Ingredients
- 2 onions diced
- 1 green bell pepper seeded and diced
- 1 jalapeno pepper seeded and diced
- 2 stalks celery diced
- 3-4 cloves garlic minced
- 2 cups dried black-eyed peas rinsed and soaked overnight (8-10 hours)
- 6 cups vegetable broth or water
- 28 oz canned diced tomatoes fire-roasted preferred, but regular are fine
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper or to taste
- 1/4-1/2 tsp Liquid Smoke
- 1 tbsp Louisiana-style hot sauce optional
For the Collard Greens
- 1 bunch collard greens
- 1 pint cherry or grape tomatoes cut into halves
- 1/4 cup water or vegetable broth
- 3 cloves garlic minced
- 2 tbsp coconut aminos or soy sauce
Instructions
- Heat a 5L/5QT pot to medium-high. Add a little water to the pot and sauté the onions, garlic, and celery until softened. Add the rest of the ingredients except the liquid smoke. Bring to a boil, then reduce heat, cover and simmer for approximately 1.5 hours or until the peas are soft. At that point add the liquid smoke, starting with 1/4 tsp (as it is pretty potent and can destroy the dish if too much is added). Cook an additional few minutes and serve, hot.
For the Collard Greens
- Remove and discard stems and centre ribs of collard greens. Cut leaves into 1-inch pieces.
- Heat 12" skillet to Medium-High
- Add 1 tbsp of water (or broth, if using) plus the garlic to the pan, stirring for just a few seconds. Add the chopped collards, cherry tomatoes and remaining water to pan, gently sautéing until greens are tender but not mushy . Sprinkle with coconut aminos or soy sauce to taste. Give a final stir and serve with the black-eyed peas over brown rice.