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Rainbow Black-Eyed Peas

In the south, a dish of black-eyed peas is a fortuitous way to ring in the New Year. Served in a salad with greens, these spotted legumes are extra lucky.

Rainbow Black-Eyed Peas - Real Plans

In the southern United States, a dish of black-eyed peas is a fortuitous way to ring in the New Year. Served in a warm salad with greens, these spotted legumes are extra lucky. It’s like this: black-eyed peas swell when cooked and symbolize growing prosperity. While greens — such as collards and kale — symbolize money.

Softened carrots. Wilted purple cabbage cooked in a garlic-infused olive oil. All dressed with a squeeze of lemon and sprinkle of black pepper. This New Year tradition takes on an extra bit of charm.

You may want to invite your pork-eating friends to the table and offer a plate of pork and sauerkraut . For good luck.

Rainbow Black-Eyed Peas

  • 20m
  • 20m


  • 2 carrots
  • 1/2 head purple cabbage
  • 1 bunch collard greens
  • 1 bunch kale
  • 4 cloves garlic
  • 1 lemon
  • 4 tbsp. olive oil, plus more for finishing
  • 1 tbsp. coarse sea salt
  • 14 oz black-eyed peas


  1. Dice the carrots. Chop the cabbage, collard greens, and kale. Mince garlic and juice the lemon.
  2. In a medium pan, add half of the oil and all of the carrots. Saute until the carrots begin to soften. Set aside.
  3. Next add remaining oil, garlic, and cabbage. Saute until cabbage begins to soften.
  4. Add kale, collard greens, and sea salt. Cover for 3 to 4 minutes on medium heat or until greens are wilted.
  5. Add in the cooked carrots and cooked black eyed peas.
  6. Toss with olive oil. Season with fresh lemon juice, salt and pepper to your taste.


  • 4
  • 1
  • 345
  • 12g
  • 46g
  • 16g
  • 14g
  • 2g
  • 10g
  • 579mg
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