janet @ the taste space

Garlicky and Lemony Black-Eyed Pea and Kale Salad

In Favourites, Mains (Vegetarian), Salads on December 30, 2011 at 5:52 AM

How many of you have New Year’s Day traditions? Christmas, sure. Thanksgiving, yup. Easter, ok. But New Year’s Day? New Year’s Eve gets most of the love and January 1 usually is a day to relax and unwind.

In the Southern US, one New Year’s tradition is to eat black-eyed peas for luck. Apparently, it represents fertility. Eating greens symbolizes wealth and pig represents a link to slavery. All three components are typically eaten together in a dish called Hoppin’ John for a lucky new year.

Personally, any time one eats beans and greens it is a reason to celebrate. I’ll pass on the pig, please.

As the year of the bean concludes (or is just beginning), it is nice to revisit some new finds. My mom introduced me to black-eyed peas when she made them as Mango BBQ Beans. They were much nicer than the kidney beans. Small, yet meaty, they paired well with the sweet and smoky baked beans.

Since then, I have been hankering to cook with them some more. This recipe for garlicky and lemony black-eyed peas and kale was so good Tess included it in both Radiant Health, Inner Wealth and The Two Week Wellness Solution (and on her blog here) and my slightly adapted recipe follows.

If you use canned beans (or peas?), this is a wickedly fast recipe to make. However, I made my own BEPs from scratch. Adding the vegetable broth, bay leaves and onion really boosts the beans since it all gets absorbed by the beans. Combined with the garlic, lemon, and kale, this is a tasty pot of beans that is low in fat but full of flavour. Yes, there are 6 cloves of garlic, but they are cooked and more subdued. You can eat it hot from the pan, but I preferred the chilled leftovers – perfect for lunch on New Year’s Day or your next potluck.

Here’s to a new year filled with beans and greens! 😀

Here are some other recipes with black eyed peas that I’ve had my eye on:

Hoppin’ John from Simply Recipes
Black-Eyed Pea Masala
from Fat Free Vegan (we’ve Rob made this [and I ate it] already and it was a gorgeous, subtly spiced dish)
Black-Eyed Pea and Caramelized Onion Salad from Chow
Bulgur and Black-Eyed Pea Salad with tomatoes, Onions and a Pomegranate Dressing from Bon Appetit (looks very similar to my Turkish Bulgur Pomegranate and Almond Salad)
Middle Eastern Black-Eyed Pea Stew from Adaba Foods
Baked BBQ Black-Eyed Peas from Vegan Soul Kitchen
Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers, and Cilantro from Kalyn’s Kitchen
Hottie Black-Eyed Peas and Greens from Appetite for Reduction
Spicy-Smoky Black-Eyed Peas from Plant Powered
Spicy Black-Eyed Peas and Collard Greens from Branny Boils Over
Caribbean Curried Black-Eyed Peas with Plantains from the Post Punk Kitchen
Trinidadian Black-Eyed Pea Soup from Madhur Jaffrey’s World Vegetarian
Creole Black-Eyed Peas from Fat Free Vegan
Pineapple and Red Pepper Salad with Black-Eyed Peas from Fresh365
Cinnamon-Flavoured Black-Eyed Peas from 660 Curries
Black-Eyed Peas and Leeks with Marjoram and Tarragon from 101 Cookbooks
Black-Eyed Pea and Tempeh Beanballs from Appetite for Reduction
Black-Eyed Pea and Barley Stew from What Would Cathy Eat?

This is my submission to Deb for this week’s Souper Sundays and to Ricki’s Wellness Weekend.

Garlicky, Lemony Black Eyed Pea and Kale Salad

1.5 cups dried black eyed peas, soaked in water overnight, then drained [or 2×15 oz cans of black eyed peas, rinsed and drained]
1/2 cup diced onion
3.5 cups low-sodium vegetable broth
4 bay leaves
piece of kombu, optional

2 packed cups kale, thinly sliced
6 cloves garlic, minced or pressed

2 tsp salt
2 tsp nutritional yeast
2 tsp olive oil
1/4 cup fresh lemon juice (from 2 lemons)

1. If cooking your own beans, place beans, onion, broth, bay leaves and kombu in a large pot and bring to a boil over high heat. reduce heat to low and simmer for 45-60 minutes until tender.

2. Once the beans are done, remove the majority of the water (save it for a lovely vegetable broth!), leaving 1/4 cup or so in the pot. Stir in the kale and garlic and cook over medium-high heat for 5 minutes, until the kale wilts. Remove from heat.

3. Stir in the salt, nutritional yeast, olive oil and lemon juice. Top with hot sauce (or chili flakes) if you so desire and serve. Personally, I preferred this chilled as leftovers.

Serves 4.

  1. In Georgia we are specific about our greens – they have to be collards for wealth. Who knows where that started… but they would be delicious in this!

  2. I’ve never participated in the BEP’s on NYE tradition, but this definitely sounds like the most delicious way to do it!

  3. Very cool post! I always miss out on the black eyed pea thing for New Year’s because I usually am somewhere else–but not this time! Thanks for all these links. And Sprint, collards for wealth? I have collards! So I guess I’m good to go, all I have to do is make the…whatever I’m going to make 😉

  4. Lentils are something I usually make for New Year’s Day (for luck). However, I love black eyed peas and for some reason I don’t utilize them much in my cooking. I will have to change that for 2012!

  5. I’m fairly certain I will never ever tire of beans or greens..so I’m excited to see what 2012 will hold! I love the simplicity of this dish. Sometimes all you need is garlic, lemon and some good healthy beans.

  6. Oh yes please. This is a wonderful salad.

  7. Happy New Year Janet! You’ve seriously got me craving bep’s now, all those recipes sound delicious!!

  8. Happy New Year Janet! This slad looks like the perfect healthy way to kick off 2012. 😉 Mahalo for sending it along to Souper Sundays.

  9. […] had to think about it before the garlic registered. I didn’t even bat an eye when I used 6 cloves of raw garlic in the Black-Eyed Pea and Kale Salad, 8 (pan-fried) cloves of garlic for The New Best Salad Ever, 10 cloves of (roasted) garlic with […]

  10. I love black eyed peas. I usually cook mine from scratch too – I usually cook up a big batch in the crock-pot and then freeze them in smaller quantities in snaplock bags. I obviously need to whip a bag out of the freezer and give this a try – no kale round these parts right now, but figure this would be just as good with spinach.
    Sue 🙂

  11. I’ve actually been thinking I want to start New Years Day traditions! I was thinking brunch. Mmm. I’ve tried black eyed peas before and wasn’t a fan. Oh and don’t feel bad about those 2 bean dishes I just posted that I didn’t like. I am a very picky bean eater as I’m sure you know! :p

  12. This was absolutely delicious, and I am not generally a fan of kale. I may turn around and make a double recipe tomorrow. Thank you!

  13. […] Seasoning (this is the best stock substitute and I use it all the time!) – Creamy Low-Fat Hummus – Edamame Miso Dip – Indian-Spiced Superseed Porridge – Lemon Ginger Miso […]

  14. Reblogged this on Growing Grub and commented:
    We recreated this flavorful dish using dino kale and black eyed peas from the farmer’s market. It was so simple to make and bursting with flavor!

  15. […] have never celebrated the new year with beans and greens, but I see no reason not to try to incorporate some black eyed pea love into a new year […]

  16. […] 2. Garlicky and Lemony Black-Eyed Pea and Kale Salad from the taste space: […]

  17. […] garlicky and lemony black eyed pea and kale salad from janet @ the taste space […]

  18. What a delcious recipe. Great way to get your vitamin K and protein for the day.

  19. […] pay more attention to the trends in my own kitchen. 2011 was year of the bean, but we all know that never stopped. 2012 was probably the year of curry, and that hasn’t let […]

  20. Thanks, can’t wait to try this. Please – do you mean 1.5 dry BEP, soaked, or 1.5 soaked BEP? Thanks!

  21. […] Garlicky and Lemony Black-Eyed Pea and Kale Salad […]

  22. […] 2011: Garlicky and Lemony Black Eyed Pea and Kale Salad […]

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