This dish is a southern classic for ringing in the New Year, symbolizing wealth and prosperity. Collard greens are high in Vitamin A, K and C. What really sets these greens apart is that they have 5 grams of fiber, 4 grams of protein and nearly 30% RDA of calcium per one cup serving. Black-eyed peas are also high in fiber and protein, keeping you fuller longer stabilizing blood sugar levels. This highly nutritious comfort food is one you can feel good about enjoying all winter long. The following recipe omits the use of “fat back” and includes lots of spices for added flavor.
3 bunches collards, stems removed and chopped into ribbons
2 (15 ounce) cans black eyed peas (or 1 ½ cups dry beans, prepared)
1 tablespoon olive oil
1 onion, thinly sliced
4 cloves garlic, diced
½ teaspoon red pepper flakes
½ teaspoon ground cumin
2 teaspoons chili powder
2 teaspoon smoked sweet paprika
¼ teaspoon sea salt
1/3 cup white wine
½ cup water or vegetable broth
*Vinegar, for serving (I recommend apple cider vinegar)
In a large, heavy-bottomed pot or deep frying pan, warm olive oil over medium heat. Add the onions and sauté until translucent. Add the garlic and all spices with the exception of salt. Stirring frequently, cook the spices in the oil for several minutes. Add the collard greens and sauté, coating the greens thoroughly in the spices and oil. Cook for 5 minutes or until greens begin to wilt. Add in remaining ingredients and cover with a lid. Reduce heat to medium-low and simmer for 30 minutes, until the greens are tender. Stir regularly to make sure ingredients don’t stick to the bottom of the pan. Drizzle with vinegar when serving.