Healthy Collard Greens and Black-Eyed Peas Over Oats

Eating black-eyed peas and greens on New Year's Day is thought to bring good fortune for the rest of the year (thanks to the peas' resemblance[ to coins and the greens' to folded dollar bills). Combine these with steel-cut oats for a dish that's packed with fiber, protein and, hopefully, a bit of luck!]

Total Time:
1 hr
15 min
45 min

6 servings

  • 2 tablespoons extra-virgin olive oil
  • 1 large red onion, halved and thinly sliced (about 1 1/2 cups)
  • 3 cloves garlic, minced (about 1 heaping tablespoon)
  • 8 ounces ham steak (about 1/2-inch thick), cut into 1/2-inch cubes
  • 2 large bunches collard greens, stemmed and leaves cut into 1/2-inch-thick ribbons (about 2 pounds total)
  • 2 cups low-sodium chicken broth
  • 1/2 cup apple cider vinegar
  • Kosher salt and freshly ground black pepper
  • One 15-ounce can black-eyed peas, drained and rinsed
  • 2 tablespoons unsalted butter
  • 2 cups steel-cut oats
  • Louisiana-style hot sauce, for serving
  • Heat the oil in a large, low-sided stockpot or Dutch oven set over medium-high heat. Add the onions and cook until they start to soften and are brown in parts, about 5 minutes. Add the garlic and ham, and cook until the garlic softens, about 2 minutes. Add the collard greens, broth, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and cook, covered, until the collards are tender, 20 to 30 minutes. Stir in the black-eyed peas and butter, and cook until the beans are warmed through, about 5 minutes.

  • Meanwhile, fill a large saucepan three-quarters with water. Salt lightly and bring to a boil. Add the oats and cook, stirring occasionally, until just tender, about 15 minutes. Drain the oats and divide them among six bowls. Top with the collard greens, ham and black-eyed peas. Serve immediately with hot sauce if using.

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    This recipe is featured in:

    Healthy Weeknight Dinners