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There are many traditions around eating greens for a prosperous new year. Those big leaves represent stacks and stacks of paper money, and they are so good for you. Serve up a big dish of greens slowly braised with olive oil, garlic and a little bacon, and some will say you’ll find your pockets lined with money. Beans such as black-eyed peas or lentils represent gold coins, so be sure to prepare a dish or two of these protein- and fiber-rich legumes.
Here’s a great way to cash in on a wealth of flavor while you savor greens and beans together in a glorious soup.
Ingredients
- 2 Tbsp olive oil
- 1 yellow or white onion, thinly sliced
- 4-6 garlic cloves, minced
- 1 cup chopped, peeled carrots
- 1 lb smoked turkey, ham hock or ham shank
- ½ tsp smoked paprika
- ¼ tsp garlic powder or granules
- ¼ tsp onion powder
- Pinch of dried oregano
- Pinch of dried thyme
- Pinch of crushed red pepper flakes (optional)
- 6 cups low-sodium chicken or veggie broth
- 1 cup dried black-eyed peas, rinsed
- 1 can diced fire-roasted tomatoes
- 1 large bunch collard greens, leaves only, thinly sliced
- 1 Tbsp apple cider vinegar
- Salt and pepper to taste
Directions
- To a large pot over medium heat, add olive oil and onions. Cook/stir until softened, about 4-5 minutes. Add chopped garlic and cook 1 minute more.
- Add smoked turkey, carrots, spices, broth, and black-eyed peas. Increase heat and bring to a quick simmer. Simmer 2 minutes, reduce heat to medium-low. Cover and simmer about 1 hour, until meat becomes tender.
- Remove smoked meat from pot. Remove meat from bone and set it aside, chopping into smaller pieces.
- Add tomatoes and collard greens to pot. Simmer 20 minutes until greens are tender. Add meat and apple cider vinegar to pot and salt/pepper to taste.
- Note: If using canned black-eyed peas add in one drained can’s worth in the last 10 minutes of cooking.