Black-eyed peas


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


  1. 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.
  2. 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


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