Recipe + Photo by April Viar 

Growing up my mom would always serve us black eye peas and collard greens on New Year’s Day. A tradition that does not fade away, we keep it going every year. I love black eyed peas. They are rich in fiber and protein. Collard greens are packed full of vitamins and minerals. Overall, this is a pretty healthy dish to start out the new year. I like to make mine into a soup. Perfect for a cold day as well. Cheers to the New Year! 

Servings: 8 

INGREDIENTS

  • 4 cans of black eye peas
  • 2 can diced tomatoes
  • 1 tbsp olive oil 
  • 1 large onion, diced
  • 2 cups collard greens, chopped into small pieces
  • 1 tbsp of Bragg Liquid Aminos 
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 chili red flakes
  • 1 32 oz container of vegetable broth
  • 4 cups of water 

DIRECTIONS

  • Drain and rinse the canned black eyed peas and set to the side. 
  • Add olive oil to a soup stock pan on medium heat. Throw in the onions and all of the spices and saute till the onions are translucent. 
  • To the same pan add black eye peas, collard greens, vegetable broth, Braggs and water. Stir everything together and simmer on low to medium heat for 30 minutes.  
  • Serve and enjoy! 

NOTES

Serve with a side of rustic bread or a salad. 

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