Jami Nolen, former Nutrition Program Associate, University of Missouri Extension
Eating black-eyed peas on New Year’s Day is thought to bring prosperity and good luck in the new year.
- 3/4 pound collard greens
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 (16 ounce) bag frozen black-eyed peas, thawed
- 2 cups reduced-sodium vegetable broth
- 1/2 teaspoon pepper vinegar, like Tabasco
- 1 meatless smoked sausage, finely chopped
- Remove the tough stems from the collard greens. Place the leaves in a large bowl with water to remove any dirt and grit. Drain, rinse well and cut into thin strips.
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until soft, about 2 minutes. Add the black-eyed peas, broth and meatless sausage. Bring to a boil. Reduce the heat to low. Cover and simmer until the greens are soft, up to 40 minutes. If desired, remove the lid during the last 5 minutes to boil off some of the cooking liquid. Add pepper vinegar and serve over brown rice.
For nutrition information, see the full version of this recipe at http://missourifamilies.org/