HISTORY OF SERVING COLLARD GREENS & BLACK EYED PEAS

I didn’t grow up in the South, but there are some things Southerns do that are worth passing along to others.  One of them is eating collard greens and black eyed peas on New Year’s Day.  As early as 500 A.D., it was Jewish custom to eat black-eyed peas on Rosh Hashanah, the Jewish New Year.  It is believed that this tradition took root in the U.S. in the 1730s when Sephardic Jews first arrived in Georgia, and spread throughout the South after the Civil War.   During the Civil War, the Northern Army pillaged or destroyed much of the Southern crops that they found stored or growing in the fields, except for black eyed peas which were considered not suitable for human consumption.  Today, we know that these humble peas are in fact, heart-healthy.  Because they swell when cooked, black eyed peas are thought to symbolize “prosperity”.  They also loosely resemble pennies.  They are traditionally eaten with collards, which symbolize paper money.  So this year, share in the Southern tradition -  eat collards and black eyed peas for continued good luck and prosperity in the New Year!

COLLARD GREENS & BLACK EYED PEAS NUTRITION 

We now know that black eyed peas are not “animal fodder” but in fact, have many healthful qualities.  In particular, black eyed peas are a rich source of potassium.  All muscles (including the heart) need potassium to function properly.  They also contain a fair amount of iron and Vitamin C.  Like all beans, black eyed peas are heart –healthy because they contain soluble fiber, which can help decrease blood cholesterol levels and improve blood sugar control for people with diabetes.  They are also a good source of protein.  The peas marriage with collard greens on New Year's not only denotes "prosperity", but is a heart-healthy one at that (surely to last in eternity!)  Studies have shown that collard greens have significant cholesterol-lowering properties.  They are also a good source of soluble fiber and Vitamin C.  And like all vegetables, collards are packed with phytonutrients and disease-fighting antioxidants.

RECIPE #3:

BLACK-EYED PEA SALSA

Ingredients:
1/3 cup black-eyed peas
¼ cup fresh cilantro (finely minced)
2 garlic cloves, minced
2 medium tomatoes (seeds removed), sliced into small pieces
½ sweet onion, sliced into small pieces
¼ sweet bell pepper, sliced into small pieces
1/2 - 1/3 banana pepper, sliced into small pieces
2 Tablespoons fresh lime juice (or 1 whole lime)
¼ tsp. salt

1.  Finely slice each vegetable in recipe and set aside.
2. In a medium bowl, combine tomatoes, peppers, onion, garlic, cilantro.  Stir in black-eyed peas.*  Add fresh lime juice and salt.  *If your kids don’t like peas in the salsa, then serve on top of the tortillas (or tell them that more peas means more good luck!)
3. Refrigerate for 30-60 minutes.  Use a fine mesh strainer or coffee filter to remove excess liquid, if desired.

RECIPE #4 

COLLARD GREEN GUACAMOLE:

Ingredients:
2 collard green leaves
1 avocado
½ sweet onion
2 Tablespoons fresh cilantro
2 Tablespoons fresh lime juice (1 lime)
¼ tsp. salt
½  banana pepper

Instructions:
1.  Cut out ribs from collard greens.  Roll up collard green leaves and slice into strips.  Place in food processor or blender.
2. Slice onion and place into food processor.
3. Slice banana pepper and place into food processor.
4. Thinly slice cilantro and add to food processor.
5. Add half of the avocado to the food processor and blend all ingredients.
6. While blending, add the lime juice and salt.
7. Remove from food processor to a small bowl.
8. Slice the remaining half avocado into small chunks and blend into guacamole.
9. Refrigerate before serving to blend flavors.
 

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