- 1.5 cups dried black-eyed peas
- 2 tbsp oil or butter
- 1.5 cups chopped cabbage
- 6 garlic cloves, minced
- 2 bay leaves
- 1 celery stick, sliced
- 2 carrot sticks, sliced
- 5 dried porcini or shiitake mushrooms, rinsed in warm water
- vegetable bouillon, enough to season 4 cups broth
- 1 bunch of collard greens or kale, well washed, stemmed, and chopped
Pick through beans, add to pressure cooker with enough water to cover by at least two inches, and pressure cook on high for 13 minutes. Allow to release naturally while you prep the rest.
In a large pot over medium heat, add oil, cabbage, garlic, bay leaves, celery, carrot, and bouillon (no water yet**). Cook until fragrant and cabbage has become translucent (I like to brown it a little). Add dried mushrooms and four cups of water and bring to a boil.
Add chopped collard greens or kale, and simmer until greens have softened. Stir in the cooked and drained black-eyed peas and season with salt to taste. At this point, you can remove the bay leaves. Mushrooms should be edible by this point as well, but you can remove them if you’d like.
Serve with cornbread and wish for a good year!
** This is to caramelize/enhance the flavor of the bouillon, but if you only have prepared vegetable broth, add with the mushrooms after vegetables have cooked and turned translucent. Also this one from Edwards & Sons is literally the best.