Happy New Year! I’m a bit late in posting this recipe, but honestly, this comfort food Southern staple for Black Eyed Peas with Collard Greens makes for a delicious meal on any cold winter night.
Black eyed peas are a New Years Day staple in the South, as eating them on New Years Day is thought to bring you prosperity throughout the year.
This version is a bit of a fridge and pantry cleaner. Or, at least it was for me after hosting a New Years Eve party.
I used leftover sandwich rolls to make bread crumbs, leftover bacon from New Years Day morning, collard greens from a Blue Apron meal I forgot to make (oops), and then added in what was left of the onions, garlic, carrots and herbs I had on hand, which kind of turned this recipe into a cassoulet of sorts.
Ingredients:
- 1 cup dried black eyed peas
- 6 oz bacon, chopped
- 1 yellow onion, chopped
- 6 garlic cloves, minced, divided
- 1 large carrot, peeled and chopped
- salt and pepper, to taste
- 1 (14 oz) can diced tomatoes, undrained
- 2 sprigs of rosemary, divided
- 4 sprigs of thyme, divided
- 1/2 teaspoon hot sauce, or to taste
- about 1 cup chopped day old bread (I used one sandwich roll)
- 1 tablespoon olive oil
- 1 bunch collard greens, ribs discarded, leaves chopped
- 2 cups cooked rice