Corn bread, black eyed peas, and collards are a New Year's Day tradition in the South - the corn bread represents gold, black-eyed peas coins, and collards match the green of US paper currency. Since leaving the South, where I grew up, for the Pacific NW, I've begun a tradition of hosting an open house-style brunch on New Year's day and this is my go-to recipe for this fun occasion.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.

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  • Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

Cook's Notes:

If you're not planning to serve the collard greens with black-eyed peas, the white beans (or chickpeas) can be added at the same time as the tomatoes to make this a main dish, served of course with corn bread on the side.

Substitute 1/2 teaspoon dried thyme for the fresh thyme if desired.

Nutrition Facts

238 calories; protein 10.3g 21% DV; carbohydrates 35.1g 11% DV; fat 7.5g 12% DV; cholesterol 5.1mg 2% DV; sodium 335.1mg 13% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/12/2017
This was amazing! I made only a few tiny changes I don't like liquid smoke so I used a few drops of toasted sesame oil. Also instead of molasses I used balsamic vinegar. Next time I might add a few red pepper flakes but it was delicious without it too! I ate a large bowlful and was wishing for some crusty bread to soak up that pot liquor! Very yummy! Read More
(6)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/12/2017
This was amazing! I made only a few tiny changes I don't like liquid smoke so I used a few drops of toasted sesame oil. Also instead of molasses I used balsamic vinegar. Next time I might add a few red pepper flakes but it was delicious without it too! I ate a large bowlful and was wishing for some crusty bread to soak up that pot liquor! Very yummy! Read More
(6)
Rating: 5 stars
12/28/2018
We really loved it, and it was a great way to get our collards in. We didn't have any liquid smoke, so added 2 tsp smoked paprika and 2 tsp chipotle in adobo instead. It worked quite nicely, and we really liked the small bite. Next time, I think I'll add some vegan sausage to the mix. Read More
(4)
Rating: 5 stars
11/27/2016
I'm giving this a 5 star. I left out the tomatoes so that my husband would eat it. This was still great and would have been even better with the tomatoes as the recipe called for. Getting him to eat the greens can be a challenge as it is so I knew the tomatoes had to go. Next time I make this the tomatoes are going in and I will eat the entire batch myself. Thanks for sharing! Read More
(4)
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Rating: 5 stars
01/29/2019
These are best greens I ve ever had!! I added worchesterschire sauce because I had no molasses and added some Cajun seasoning for a little spice. My husband raves about it. Read More