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!
1. Drain and rinse the black-eyed peas and set aside
2. Was the kale well, pat dry, and set aside.
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. Season with salt and pepper to taste.
This recipe is courtesy of Veggication
Photo credit: The Kids Cook Mondays