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Black-Eyed PeasBlack-eyed peas

Jami Nolen, Nutrition Program Associate

December 30, 2012


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.


Nutrition Information

Calories: 158
Fat: 5.3 g
Saturated fat: 0.6 g
Sodium: 446.5 mg
Carbohydrates: 21.1 g
Total sugars: 2.5 g
Dietary fiber: 6.2 g
Protein: 7.7 g


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