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Kale a green leafy veggie

Growing up my Mom always cooked collard greens and black-eyed peas on New Year's Day. It's a simple meal she passed down to me and my siblings. The tradition of eating black-eyed peas originated in Africa and spread throughout the Southern region of the United States. According to Southern food researcher John Egerton, black-eyed peas are associated with a "mystical and mythical power to bring good luck and collard greens are green like money promising a prosperous new year." Who doesn't want good luck AND financially prosperity? In this recipe, kale is used instead of collard greens. No need to add meat because the smoked paprika seasoning adds enough flavor to satisfy. 

Have a Healthy and Prosperous New Year!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5
Calories 253 kcal
Author Jerlyn Jones

Ingredients

  • 2 15.5 ounce cans black-eyed peas (try to find low sodium)
  • 4 cups fresh kale (chopped and center stalks removed)
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 2 teaspoons smoked paprika
  • salt and black pepper to taste

Instructions

  1. 1. Drain and rinse the black-eyed peas and set aside

  2. 2. Was the kale well, pat dry, and set aside.

  3. 3. Heat a pan over medium heat and add the oil. Add the onions and saute until golden brown, about 5 minutes. Add the garlic and saute for 1 minute. Add the kale and saute until it is wilted about 4 minutes. Add the smoked paprika and cook for 1 minute. Add the black-eyed peas and cook for another 4 minutes, until the kale is tender. 

  4. 4. Season with salt and pepper to taste. 

The Lifestyle Dietitian Notes

  • Don't like kale? Feel free to replace kale with another sturdy green leafy vegetable such as collard greens, mustard greens, turnip greens, or even bok choy.

 

  • Using canned or pre-cooked black-eyed peas is quick and easy but if you prefer to use dried black-eyed peas please be mindful the cooking time is longer than 15 minutes. 

This recipe is courtesy of Veggication

Photo credit: The Kids Cook Mondays