Mexican Black Eyed Peas and Greens
Mexican Black Eyed Peas and Greens- hearty black eyed peas are infused with Mexican-inspired spices and served with healthy greens for good luck and fortune in the new year!
Happy (almost) New Year! We’ve made it a tradition in our house to eat black eyed peas and greens every year come January 1st. The idea is that the black eyed peas are supposed to bring you good luck and the greens will bring good fortune.
Do I really believe that? Nah.
But I love me some black eyed peas and greens so I willingly participate in the southern tradition.
In the past I made my peas and greens pretty basic but last year I decided to switch it up by adding some peppers and spices for a Mexican-inspired version. The result was so delicious I made a note to share the recipe with you this year. :)
I hesitate to even call it a recipe because again, it’s pretty basic. All you have to do is saute an onion with peppers, chili powder and cumin then cook the greens and add your peas.
I cheat and use pre-cooked black eyed peas to help save time because that’s how I like to roll. I also like to add a healthy drizzle of cashew cheese and avocado on top for good measure, then serve it with tortilla chips on the side.
Served as is, this recipe makes about two large bowls. If you wanted to get more bang for your buck you can serve the peas and greens on a bed of rice. That could easily stretch it to four servings.
The whole meal is super easy and healthy to boot making it the perfect way to kick off the new year. I hope you enjoy it and I wish you all the best for 2019!
Mexican Black Eyed Peas and Greens
- 2 tablespoons oil
- 1 red onion, finely chopped
- 1/2 teaspoon fine sea salt
- 2 small bell peppers, cored and finely chopped
- 1-2 jalapeños, cored and finely chopped
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 bunch dinosaur kale, stem removed and finely chopped (about 3 cups)
- 1 15-ounce can black eyed peas, drained and rinsed
- diced tomato, green onion and nacho cashew cream for topping
- In a large skillet, warm 2 tablespoons oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent.
- Add the bell pepper, jalapeño, garlic, chili powder and cumin. Stir to combine and continue to cook for about 3 more minutes.
- To the skillet, add the kale. Cover with a lid and cook until wilted. Stir to combine. Add the drained black eyed peas, stir and cook until heated through.
- Distribute in separate bowls garnished with cashew cream, avocado, green onion and diced tomato. Serve warm and enjoy!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
So much better than Hoppin’ John!! This was easy, quick and tasty! Happy New Year!
Yay! So happy you enjoyed it. Happy New Year! :)
I’ve never heard that black eyed peas and greens are good luck at the start of the new year – funny! Even if it’s just folklore, it can’t hurt I’m sure ;-) Wishing you a wonderful 2019, Sarah!
This was delish!!! Side note~ have you tried to create a broccoli/cheese dish with your nacho cashew cheese? It’s soooo good!
Mmm…I love the sound of that! I will have to add it to my list to make soon. Thank you for the inspiration! :)
This was really good! Its the first of your recipes that I’ve made and I was really happy with it. We’re not vegan, so I used a seasoned Greek yogurt sauce on top and it really made the dish. Thanks for this recipe, and I look forward to trying more of them!
Delicious! We’re not vegan so a dollop of sour cream topped it off nicely. One family member hates kale and even they liked it. Will be making again. Thanks!
My whole family loved this recipe! I love black eyed peas anyway, and this really spices them up! Thanks!
Can you use collard greens instead of kale?
Absolutely! Collards usually take a little longer to cook so just keep that in mind.
I made this today, and it was delicious! My husband and I are new to not eating meat, so I’m learning to cook all over again. Next time, I will try making the nacho cashew cream to go with it. We are trying to give up dairy, and cheese has been a challenge. Thank you for sharing!
Thank you for writing a review! Transitioning to a plant-based diet all at once can be challenging so make sure to give yourself some grace! We were vegetarian for 12 years and then slowly cut out dairy (only eating it out at restaurants at first). I feel like it’s much more sustainable when you ease your way into it. Best wishes on your new journey! :)