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Michelle Cooks: Collard Greens, Black-Eyed Peas

If you’re resolved to eat healthier in 2019, there’s no reason you can’t start now.

We have a delectable idea for your new year’s table that not only provides vitamins, minerals and fiber—but also good luck!

Collard greens and black eyed peas is traditionally a southern “good luck” New Year’s Eve meal. Green is supposed to represent making money, and black eyed peas are supposed to bring good luck in the New Year.

Classic Southern Collard Greens and Black-Eyed Peas

Serves 4


  • 14 oz. cooked organic black-eyed peas (about 2 cups)
  • 1 tablespoon olive oil
  • 4 cloves garlic, roughly chopped
  • 1 medium yellow onion, chopped
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
  • 1/2 cup water
  • 2 strips Applewood smoked bacon (or replace with 1 tablespoon olive oil for a vegan version)
  • 1 large bunch collard greens, chopped into strips (about 5 cups raw)


In a large pot with a lid, heat 1 tablespoon of olive oil over medium heat.

Add the garlic, salt and bay leaf and stir for three minutes.

Add the chopped collard greens, vinegar, water and stir. It’s possible that all of your greens won’t fit in the pot, so add a few handfuls at a time as they wilt.

Then add the peas. Cover and simmer for about 30 minutes, checking occasionally and adding more water as necessary.

In a separate pan, cook the bacon over medium high heat until crispy.

Remove and chop the bacon and add in with onions, or leave the bacon out and reserve for another use.

Cook the onions in the bacon grease for about 5 minutes or until just translucent.

When the greens are cooked to your liking, add the onions, stir until combined and serve.

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