According to Southern tradition, black-eyed peas and collard greens bring good luck in the year ahead. I’m thinking that we can use all the help we can get. Praying for good health, vaccines, and masks. Happy new year!
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 Tbsp. extra virgin olive oil
- 3 carrots, peeled and cut into 1/8-inch rounds (~2 cups)
- 3 parsnips, peeled and cut into 1/8-inch rounds (~1 cup)
- 1 bunch collard greens, stems removed, chopped in bite-sized pieces
- 2 medium potatoes, scrubbed and cubed (1/4-inch)
- 3 cups cooked black-eyed peas
- 2 Tbsp. fresh oregano, chopped
- 4 cups vegetable stock
- 1 Tbsp. apple cider vinegar
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- 3 cups cooked quinoa or millet
1. In a large soup pot, saute onion and garlic in olive oil over medium heat until soft, about 3 min.
2. Add carrots and parsnips, saute 3 min. more.
3. Add collard greens, black-eyed peas, potatoes, oregano and vegetable stock, and bring to a boil.
4. Cover the pot, reduce heat, and simmer 20-25 minutes.
5. Stir in apple cider vinegar and season with salt and pepper.
6. Place a large bowl of quinoa or millet on the table for all to share, and then pile some into your bowl if you like. Serves 6.
Thank you to Terry Walters’s Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes for a prior version of this recipe.