Black-eyed peas and greens in some form or pairing on New Year’s Day is a time-honored Southern tradition. However, this flavorful duo should not be reserved solely for ushering in the new year; it’s a hearty, healthy combination that’s good and good for you throughout the winter months.
For the liquid, chicken broth enhanced with a smoked turkey wing replaces classic ham hock broth. The soup base is mirepoix (onion, carrot and celery) punched up with garlic and red pepper flakes. It’s big flavor with less fat and calories.
Fresh black-eyed peas are a gift of summer. There’s nothing like freshly shelled field peas, a culinary icon in the canon of Southern cooking. Flash-frozen ones are a solid runner-up, evoking the same freshness in a way that dried or canned peas cannot.
This method is quicker and easier than the slow-cooked variety, with a more healthful bonus. Get the new year off to a good start with these flavorful, hearty legumes and heart-healthy greens.
Black-Eyed Peas and Collard Greens Soup
Smoked turkey meat is usually found in the refrigerated section of the meat department adjacent to the smoked pork. It’s leaner than pork but still has a rich, smoky flavor. When ready to serve, you can remove the meat from the bones and add it to the soup, discarding the skin, bones and cartilage. Or do as my family does and fight over who gets to gnaw the bone!
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, very finely chopped
- 1 teaspoon red pepper flakes, plus more for serving
- 1 smoked turkey wing, drumstick or neck
- 6 cups low-fat, reduced-sodium chicken broth
- 1 (1-pound) bag frozen black-eyed peas
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 (1-pound) bag fresh chopped collard greens
- Spray a large pot with nonstick spray. Add the onion, carrots and celery and cook over medium-low heat until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the red pepper flakes, smoked turkey and stock.
- Add the frozen black-eyed peas and stir to combine. Add salt and pepper. Bring to a boil over high heat. Reduce to simmer. Cook uncovered, stirring occasionally, until the peas are just tender, about 30 minutes.
- Add the collards and stir to combine. Cook until wilted, about 5 minutes. Ladle into warmed bowls and serve immediately.
Serves 6.
Per serving (prepared with a turkey wing): 265 calories (percent of calories from fat, 9), 20 grams protein, 43 grams carbohydrates, 7 grams total sugars, 10 grams fiber, 3 grams total fat (1 gram saturated), 18 milligrams cholesterol, 325 milligrams sodium.
Sign up for the AJC Food and Dining Newsletter
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on X and @ajcdining on Instagram.
About the Author
Keep Reading
The Latest
Featured
