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!
  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 6 servings
  • Nutrition Info
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Ingredients

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 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

Directions

  1. 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.
  2. 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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