New Year’s Black-Eyed Peas 
and Greens Recipe | Vegetarian Times Skip to main content

New Year’s Black-Eyed Peas 
and Greens

“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. 
This version replaces the collards with superfood kale.



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½ lb. dried black-eyed peas (1¼ cups)
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1 bay leaf
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2 Tbs. red wine vinegar
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1¾ tsp. salt, divided
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1 12-oz. bunch kale, stems removed, leaves torn into pieces
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2 Tbs. lemon juice, divided
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2 large tomatoes, seeded and diced (1½ cups)
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2 Tbs. olive oil
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4 green onions, sliced (½ cup)
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¼ cup finely chopped fresh parsley
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1 Tbs. finely chopped fresh oregano


1. Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.

2. Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.

3. Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, 
to drain juices.

4. Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, 
green onions, parsley, and oregano in large bowl.

5. Drain peas, and remove bay leaf. 
Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.

Nutrition Information: 

10 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
28 g
0 mg
701 mg
8 g
6 g
Serves 6

Comments on this Recipe

File and make!!!

This one is delicious!

Just tried this an it was excellent! Very clean and refreshing!

Good stuff

Fabulous! I don't like black eyed peas but it's family tradition to eat them on New Year's Day. Glad I found this recipe. I used frozen black eyed peas and kale which reduced the time to make to about 20 min. And I lessened the lemon juice to just the 2 teaspoons used on the kale.

Thank You! I left a basket of fruit plus a bag of Blackeye Peas and fresh bunch of Turnip Greens on the doorstep of a few of my Southern neighbors. Had I been thinking I'd have added your recipe. Will do so now via email;-).

Made this on New Year's Day with cornbread, it was terrific. Now that parsley and tomatoes are coming into (early) season, it's time to make it again!

This dish has become a family tradition. It's light and delicious, and the combination of black eyed peas with the kale and vinegar is amazing!