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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.