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Healthy Black eyed peas and greens recipe that is a take on Hoppin' John made in the American South. Eating legumes on New Year's day is a custom that many cultures around the world embrace.


4 serving

Total time

55 minutes




  • 1 cups Black-eyed peas
  • 2 bay leaf
  • 2 tbsps red wine vinegar
  • 3 ~ 4 cups Kale (, stems removed and chopped (I used a mix of baby kale, chard and spinach))
  • 2 tbsps lemon juice (, divided)
  • 2 tomatoes (Large , chopped)
  • 2 tbsps olive oil
  • 4 onions (, thinly sliced)
  • supermarket roast chicken, approximately 200g once shredded (Fresh , chopped)
  • 1 tbsp oregano (Fresh , finely chopped)
  • to taste Salt Pepper (and)


  1. Cover black eyed peas with hot water and set aside for 1 hour. Drain and return the peas to saucepan, cover with fresh water and add bay leaf. Bring to a boil and cook for 20~25 minutes.
  2. Add vinegar and salt, and cook for 10~20 minutes more or until the beans are tender, but not mushy. Drain and set aside. Remove the bay leaf.
  3. In the meantime, steam or lightly saute the greens until just wilted. Season with 1tsp lemon juice, salt and pepper.
  4. Add a pinch of salt to tomatoes and place them in a colander or sieve. Let sit for at least 5 minutes, then shake off and drain the juices.
  5. In a large bowl, combine the remaining lemon juice, salt, oil, green onions, parsley and oregano. Add the drained peas, tomatoes and mix well. Serve warm, with kale on the side.
  6. View the recipe instructions at Cook's Hideout

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