According to Southern tradition, eating black-eyed peas and collard greens at the New Year brings good luck in the year ahead. You’ll have plenty of time to gather the ingredients because I’m sharing this vegetarian version today. It comes from Terry Walters’s Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes. Happy holidays to all!
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 Tbsp. extra virgin olive oil
- 3 carrots, cut in 1/8 inch rounds (2 cups)
- 3 parsnips, cut in 1/8 inch rounds (1 cup)
- 1 bunch collard greens, stems removed, chopped in bite-sized pieces
- 3 c. cooked black-eyed peas
- 2 Tbsp. chopped fresh oregano
- 4 c. vegetable stock
- 1 Tbsp. apple cider vinegar
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- optional: 3 c. cooked quinoa or millet
In a large soup pot, saute onion and garlic in olive oil over medium heat until soft, about 3 min. Add carrots and parsnips, saute 3 min. more. Add collard greens, black-eyed peas, oregano and vegetable stock, and bring to a boil. Cover, reduce heat and simmer 20-25 min. Stir in apple cider vinegar and season with salt and pepper. Serve with quinoa or millet on the side, to add if desired. Serves 6.