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.
Fat: 5.3 g
Saturated fat: 0.6 g
Sodium: 446.5 mg
Carbohydrates: 21.1 g
Total sugars: 2.5 g
Dietary fiber: 6.2 g
Protein: 7.7 g