Its a southern American tradition to eat black-eyed peas on New Year’s day for happiness and good fortune. The peas are said to represent coins and are often eaten alongside collard greens, which represent paper money. Legend has it that black-eyed peas earned their lucky reputation during the civil war when Union soldiers ignored this legume considering it fit only for animal-feed. The confederates considered themselves lucky to be left with these peas to get them through winter. Black-eyed peas became a symbol of luck. This recipe from a recent issue of the Vegetarian Times replaces collards with kale which is the mother of all greens. Whether you decide to cook them with a dime or eat 365 peas, this recipe is winner and i surely won’t wait until next year to make this again. Happy New Year folks!
1 cup black-eyed peas
1 bay leaf
2 tablespoons red wine vinegar
1.75 teaspoons salt, divided
12 oz kale, torn into pieces
2 tablespoons lemon juice, divided
2 tomatoes, seeded and diced
2 tablespoons olive oil
4 green onions, sliced
1/4 cup fresh parsley, finely chopped
1 tablespoon fresh oregano, finely chopped ( i didn’t use this)
1. Place peas in a saucepan and cover with boiling water. Let it sit for an hour.
2. Drain and return peas to the saucepan and cover with fresh water. Add bay leaf and bring it to a boil and cook for 20 minutes.
3. Add vinegar and 1 teaspoon salt and cook 10-20 minutes longer or until peas are tender. Alternatively you can cook peas in a microwave for 15 minutes or until tender.
4. Bring a large pot of salted water to a boil. Add kale and boil for 3-5 minutes or until tender. Drain and toss with 1 teaspoon lemon juice.
5. Toss tomatoes with 1/4 teaspoon salt and place in a colander, shake occasionally to drain juices.
6. Combine remaining 1/2 teaspoon salt, lemon juice, oil, green onions, parsley and oregano in a large bowl.
7. Drain peas, remove bay lead and add to bowl with lemon juice and herbs, mix well.
8. Add tomatoes, mix again and serve warm with kale on side.