Southern tradition calls for eating black-eyed peas and collard greens on New Year’s Day to bring good luck and prosperity in the coming year. A lighter version of the original recipe helps kick off your weight-loss resolution.
4 slices low-sodium bacon
½ cup chopped onion
4 cups fat-free, low-sodium chicken broth
Salt and pepper to taste
1 1-pound bag frozen black-eyed peas, thawed
1 12-ounce bunch fresh turnip greens (can use kale or collard greens), trimmed and coarsely chopped
2 tablespoons cider vinegar
2 cups cooked white, brown or wild rice
- Fry bacon in a Dutch oven over medium heat until crisp.
- Remove bacon, reserving drippings in the pan.
- Crumble bacon; set aside.
- Saute onion in pan drippings until soft and slightly translucent (about 4 minutes).
- Add broth, seasonings and black-eyed peas.
- Bring to a boil.
- Reduce heat, simmer for 55 minutes, or until peas are tender, stirring occasionally and skimming as necessary.
- Stir in vinegar.
- Place ½ cup rice in each serving bowl.
- Ladle beans and greens mixture into bowls.
- Top evenly with crumbled bacon.