New Year’s Black Eyed Peas & Greens

Ingredients

• 1 and 1/2 cups black eyed peas, soaked
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 2 bunches greens (about 4 cups; swiss chard, collard greens, etc.)
• 1/2 cup vegetable broth (I recommend Better Than Boullion)
• juice of 1/2 lemon
• 1 teaspoon crushed red pepper (more/less to taste)
• salt & pepper to taste

Instructions

1. Soak the black eyed peas for at least 6 hours by placing them in a large bowl and adding several cups of water (I use filtered water) so that they are covered by a few inches. Drain and rinse them then add them to a pot with 3 cups of water and bring to a low boil. Cook for about 30 minutes, until tender but not mushy. Drain and set aside.
2. In a large skillet, warm the olive oil over medium heat. Add the onion and cook for 2-3 minutes then add the garlic and cook for another 2 minutes.
3. After you have washed the greens, removed the stems and roughly chopped them, add them to the skillet along with the 1/2 cup broth and cover with a lid. Cook them for 10 minutes, lifting the lid to stir them every couple of minutes.
4. Once the greens are wilted, add the black eyed peas to the skillet along with the lemon juice and stir together. Add the crushed red pepper and salt & pepper to taste.
5. Serve with cornbread muffins or your favorite bread and enjoy!

Recipe and Photo Courtesy of Making Thyme for Health