Eating black-eyed peas can bring good fortune, according to Southern tradition. Start your year out right with this vegetarian recipe for Black-Eyed Peas and Green. You can replace the collards with kale as we did here.
- 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.
- 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.
- Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, to drain juices.
- Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, green onions, parsley, and oregano in large bowl.
- 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.