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.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine Creole
- 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
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.