Ring in a prosperous new year with a pot of filling and flavorful Black Eyed Peas and Collard Greens. It’s a delicious tradition the whole family will love.
Traditional New Year’s Day Meal
When enjoyed on New Year’s Day, black eyed peas and collared greens are said to usher in a year of abundance, prosperity and luck. Salty bacon, tart lemon, and bitter greens give this dish a wonderful depth of flavor and texture.
Serve it with my sweet cornbread recipe or some honey corn muffins for a filling meal that will start your year off right!
What are Collard Greens?
Collard greens are dark, leafy green vegetables from the turnip, broccoli and cabbage family. Collards are full of vitamins like Vitamins K, A and C and provide a bit of calcium, too. They have a slightly bitter flavor, which is complemented really well by the other ingredients in this dish.
Black eyed peas are a cream or pale colored bean with a black spot (its eye). They have a deep, savory flavor that’s enhanced by the salty bacon and fresh lemon juice.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Olive oil
- Bacon
- Red onion
- Garlic, minced
- Collard greens
- Tomatoes
- Fresh black eyed peas – you can use canned black eyed peas, but they’re already cooked and tender so you would just need to cook until heated through
- Fresh lemon juice
- Kosher salt
- Cayenne pepper
- Chicken broth
Supplies:
How to Make Black Eyed Peas with Collared Greens
- Heat the oil in a large Dutch oven over medium heat. Add the bacon and cook until just starting to crisp, about 3 minutes. Add the minced garlic and let cook about 1 minute. Add the diced red onion and let sauté until tender, about 3 more minutes.
- Add the collard greens, tomatoes and black-eyed peas. Stir to combine.
- Season with the salt, cayenne and lemon juice
- Stir in the chicken broth.
- Bring to a simmer, turn the heat to low, cover and let simmer for 2 hours, stirring occasionally, until the black-eyed peas are tender.
- Serve with cornbread.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat on the stove over medium heat or in the microwave in 30-second intervals until heated through.
New Year’s Food Boards and More
Count down the end to the year and start the new one off deliciously with some great New Year’s Food Boards and More inspiration! From sweet and savory snacking boards for the big night, to warm and wholesome breakfast boards for the first morning of the year, we have what it takes to ring in the new year right!
If you make these Black Eyed Peas and Collard Greens, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Black Eyed Peas and Collard Greens
- Prep Time: 10 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
Description
Ring in a prosperous new year with a pot of filling and flavorful Black Eyed Peas and Collard Greens.
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 2 slices bacon, chopped
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 10 ounces collard greens (about 9 cups)
- 1/2 cup chopped and seeded tomatoes
- 1 and 1/2 cups fresh black eyed peas
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 2 cups chicken broth
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add the bacon and cook until just starting to crisp, about 3 minutes. Add the minced garlic and let cook about 1 minute. Add the diced red onion and let sauté until tender, about 3 more minutes.
- Add the collard greens, tomatoes and black-eyed peas. Stir to combine.
- Season with the salt, cayenne and lemon juice and then stir in the chicken broth.
- Bring to a simmer, turn the heat to low, cover and let simmer for 2 hours, stirring occasionally, until the black-eyed peas are tender.
- Serve with cornbread.
