New Years Black-eyed Peas and Greens
Prep time: 
Cook time: 
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Serves: 6-8
  • 2 c of dried Black-eyed Peas, soaked overnight, drained, rinsed and cooked with water, 6 whole cloves of garlic, peel on, and kombu
  • 3 Tbsp Dulse, chopped or ground
  • 1 Leek, diced
  • 5 Celery ribs
  • 1 Red Onion, diced
  • 6 Garlic Cloves
  • 2 Sprigs of thyme
  • 1 Bay Leaf
  • 3 c Water
  • 1 leaf of Kombu
  • 2 bunches of Kale (or any hearty greens), roughly chopped up
  • 1 Lemon, juice and zest
  • ½ c Parsley, chopped
  • 2 tsp Extra Virgin Coconut oil
  1. In a wide bottomed-pot or sauté pan, sauté the onion, leek, celery, garlic, bay leaf and thyme in the coconut oil with a splash (1/4 c) of water, until translucent.
  2. Add the cooked black-eyed peas, the garlic from the bean water (peeled), water and kombu.
  3. Let simmer for 45 minutes - 1 hour
  4. Using a potato masher or an immersion blender, mash or blend up some of the beans to make them creamy, leaving the majority of the beans whole.
  5. Add the greens and stir and fold them into the hot beans until they start to wilt down.
  6. Once the greens are wilted, adjust seasoning and finish with lemon juice, zest and parsley.
  7. The lemon juice will turn the vibrant greens more brownish green with time. Don't worry about it, they will actually taste even better tomorrow or the next day.
  8. You can leave the beans at the partially mashed stage, pre-greens, lemon and parsley if you are making this in advance. That way you will ensure bright, beautiful greens for your meal recipients.
Recipe by The Crushing Cancer Kitchen at