My mom always made me and my siblings eat a meat-based soup with black eyed peas on New Years Day. I’ve got to be honest – I ate it, and it wasn’t terrible, but it wasn’t great (sorry Mom, I know that you read this). Black eyed peas, if they possess any luck or special powers, need a balance with lighter, crunchy vegetables, so we’ve crafted an entree salad that will please the entire family.
- 1 tbsp extra-virgin olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- 2 cups al dente black eyed peas (see prep notes below)
- 1/2 cup button mushrooms, chopped (3-4 mushrooms)
- 4 cups raw greens (we used half kale, half spinach)
- 1 red pepper
- 1 carrot, shredded
- 2 cups bulgur, quinoa or brown rice, cooked
- salt and pepper to taste
If you are going to use dried black eyed peas, you absolutely have to start a day ahead for soaking and softening. if you use canned peas, just make sure that you rinse them well to wash off excess salt. Also, make sure that your greens and veggies are washed and ready, and that your grain is cooked and cooling so that when your black eyed peas are ready, you can plate the dish and serve immediately. One of the great characteristics of this entree salad is that the star is also the base of the “dressing.”
Drizzle olive oil in a skillet over high heat. Saute garlic and onions for 3-4 minutes then add black eyed peas, and keep the heat on high in order to brown the peas just a bit. Add your salt, pepper, This part should take about 5 minutes, then add mushrooms, lower the heat to low, cover and let the contents simmer for another few moments.
Serve and enjoy!