Stuffed Collard Greens – full of delicious plant protein, this is a healthy and “lucky” meal to start your New Year off the right way!
Did you know that certain foods eaten on New Year’s Day are likely to bring you good luck, wealth and longevity? So, the superstitions say anyway. Some of these “lucky” foods are: black eyed peas, lentils, greens, cornbread, and long noodles. Black Eyed Peas are one of those foods that people tend to forget about until the New Year comes around (at least in the midwest). I happen to love them and think they would be a good addition to your plate any time of year, but I’m going to give you a recipe that should bring you good luck and wealth all year round anyway.
Eating black eyed peas on New Year’s Day is a long standing tradition. Eating this meager legume is said to have showed humility before the gods, who would in turn bestow blessings all year. In other theories, black eyed peas are said to resemble coins, bringing wealth to those who consume them.
Not only are they lucky, but these “peas” have a good amount of protein, are high in fiber, Vitamin K and B Vitamins. They may also help block the absorption of cholesterol and stabilize blood sugar.
This recipe would be healthy and lucky if I stopped there. But, I didn’t. I added another lucky food – lentils. Much like the black eyed pea, lentils are said to resemble coins. They swell when they cook making some believe that increased wealth will come.
Black eyed peas and lentils – we’re good, right? Not yet. I’m throwing in another lucky food that just happens to be a super food as well. Collard Greens. Greens look like money and are therefore symbolic of economic fortune. Collards in particular are crazy high in Vitamin K and also high in Vitamin C, A and fiber.
In this recipe, we are using the collards as a wrap to hold all the other good stuff together.
And, we’re making it cajun.
Eat this on New Year’s Day and be lucky and wealthy all year!
Cajun Black Eyed Pea and Lentil Stuffed Collard Greens
I hope you love these Stuffed Collard Greens as much as I do. If you try them, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 8 large collard leaves
- 1 cup lentils (cooked)
- 2 cups black eyed peas (cooked)
- 1 diced onion (divided)
- 3 minced garlic cloves (divided)
- 1 green pepper (diced)
- 2 ribs celery (diced)
- 28 oz can crushed tomatoes
- 2 tsp cajun seasoning
- 4-5 dashes liquid smoke
- 4 tbsp water for sautéing
- salt and pepper to taste
- In a small pot, sauté the green pepper, celery, 2 minced garlic cloves and 1/2 of the diced onion in 2 tbsp of water over medium heat until the onion is translucent. Add this to a large bowl with the cooked lentils and black eyed peas and set aside.
- In the same pot, sauté the other 1/2 of the onion and remaining minced garlic clove in 2 tbsp water until translucent. Add the crushed tomatoes. Add salt and pepper to taste. Simmer for about 10 minutes.
- Meanwhile, add the cajun seasoning and liquid smoke to the lentil/black eyed pea mixture and mix. Add salt and pepper to taste.
- Boil or steam the collard leaves until pliable. This only takes about a minute.
- When sauce is done, add 1/2 cup to the lentil/black eyed pea mixture and stir to combine.
- Add another 1/2 cup of the sauce to the bottom of an 8x8 baking dish.
- Lay out one collard leaf at a time and spoon about 1/4 cup of the lentil mixture to the center of the leaf. Roll one side of the leaf over the center, tuck in the ends and continue rolling. *See note for more rolling instructions.
- Lay the stuffed collards in the pan and cover with the remaining sauce. If your ingredients are still hot, you can eat them right away. If they have cooled, you can stick them in a 350 degree oven for 20 minutes or so until warmed through.
~Dreena of Plant Powered Kitchen has an amazing video tutorial on how to steam and roll collard leaves. Check it out here.
More Healthy Recipes Loaded with Nutritious Leafy Greens: