Black-Eyed Peas with Collard Greens Recipe

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Time to gather round the table, y'all! Texan Lyndon B. Johnson loved his Southern food. This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 8 cups chopped collard greens
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 4 plum tomatoes, seeded and chopped
  • 1/4 cup lemon juice
  • 2 tablespoons grated Parmesan cheese


  1. In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese. Yield: 6 servings.
Originally published as Black-Eyed Peas with Collard Greens in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p171

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