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