Black-eyed peas and greens are staple dishes in Southern cuisine. They are traditionally eaten on New Year’s Day for good luck, but are delicious any time of year. However, both dishes are quite simple on their own, so it’s important to serve them with complementary sides to round out the meal. Here are some of the best side dishes to serve with hoppin’ John (black-eyed peas) and collard greens.
What are black-eyed peas?
Black-eyed peas are a type of bean that is creamy in texture with a mild, earthy flavor. They are small, oval beans that are cream colored with a black dot or “eye” on them. Black-eyed peas originated in Africa and were brought to the American South through the slave trade. They became a staple food of the region due to their hardy nature and ability to grow well in hot climates.
Some key facts about black-eyed peas:
- Botanical name is Vigna unguiculata
- Also known as cowpeas or field peas
- Grow in a pod like green beans
- Mature peas are harvested and dried
- Served cooked as hoppin’ John or other bean dishes
- Known for being high in protein, fiber, folate, and potassium
In the South, eating black-eyed peas on New Year’s Day is thought to bring prosperity and luck in the coming year. The tradition likely began because the peas were a cheap source of protein for slaves and sharecroppers.
What are collard greens?
Collard greens are a leafy green vegetable commonly used in Southern cooking. They have broad, thick blue-green leaves with a slightly bitter, earthy taste. Collards likely originated from wild cabbage plants in Europe. But collards became a staple vegetable in the American South where they grow well and supplied valuable nutrients.
Some key facts about collard greens:
- Botanical name is Brassica oleracea var. viridis
- A cultivar of the cabbage plant
- Has thick, tough leaves
- Slightly bitter, earthy flavor
- Often braised or sautéed with ham hocks or bacon grease
- Excellent source of vitamins A, C, K, and manganese
Collards are traditionally eaten on New Year’s Day along with black-eyed peas and cornbread. They represent money because of their green color.
Top Side Dishes for Black-Eyed Peas and Greens
Here are some delicious options for side dishes to serve alongside hoppin’ John and collard greens:
Cornbread
Cornbread is the quintessential accompaniment for Southern bean dishes and greens. It soaks up pot likker and provides an ideal texture contrast. Cornbread can be baked in a cast iron skillet or square pan. Opt for a moist, tender cornbread with a touch of sweetness.
Coleslaw
Tangy coleslaw adds crunch and freshness when paired with the soft peas and tender greens. A mayonnaise-based coleslaw works well, or try a vinegar-based slaw for a lighter option. Chopped cabbage, carrots, onion, and bell pepper are classic coleslaw ingredients.
Fried Okra
For another crispy, flavorful side, fried okra can’t be beat. Dredge okra slices in cornmeal and fry until golden brown and slightly crispy. Fried okra pairs perfectly with the peas and greens and gives the meal some Southern flair.
Potato Salad
Cool, creamy potato salad is a staple side dish for Southern meals. Opt for a mayo-based version with hard boiled eggs, sweet pickle relish, onion, celery, mustard, and other seasonings. The creaminess balances the peas and greens.
Mac and Cheese
For the ultimate in comfort food sides, try cheesy macaroni and cheese. Made with cheddar, Monterey jack, evaporated milk, eggs, and seasonings, homemade mac and cheese can’t be surpassed. The creaminess stands up to the peas and greens.
Fried Green Tomatoes
Unripe green tomatoes dipped in cornmeal and fried until crispy make a quintessential Southern side dish. The tart tomatoes contrast nicely with the earthy peas and greens.
Corn on the Cob
Fresh sweet corn is another classic Southern side dish. Boil or grill the corn and serve with butter and salt for the perfect accompaniment to peas and greens. The natural sweetness balances the dishes.
Biscuits
Flaky, buttery biscuits are ideal for sopping up pot likker and bean juices. Make them from scratch or use refrigerated dough for an easy side. Biscuits make any Southern meal complete.
Pickles and Pepper Vinegar
For some brightness and acidity, serve spicy pickled vegetables like okra, carrots, or green beans. You can also offer hot pepper vinegar for drizzling over the food. These options cut through the richness of the beans and greens.
Sample Menu
Here is a sample New Year’s Day menu featuring black-eyed peas, collard greens, and classic Southern sides:
Hoppin’ John
Black-eyed peas stewed with onion, celery, garlic, ham hocks, and seasonings
Collard Greens
Slow cooked collards with smoked turkey, onion, garlic, and pepper sauce
Skillet Cornbread
Moist, golden cornbread baked in a cast iron skillet
Coleslaw
Creamy mayonnaise-based coleslaw with cabbage, carrots, onion
Fried Okra
Crispy cornmeal breaded okra slices
Biscuits and Butter
Flaky, homemade buttermilk biscuits with butter
Iced Tea
Sweet Southern-style iced tea
Banana Pudding
Rich banana pudding made with vanilla wafers and fresh bananas
Conclusion
Black-eyed peas and collard greens make an excellent simple meal. But the keys to really rounding it out are choosing delicious Southern style side dishes like cornbread, coleslaw, fried okra, biscuits, and more. Using fresh, local ingredients will ensure the best flavor. With the perfect combination of sides, this New Year’s tradition will be a delicious one. The menu covers all the food groups and provides a little bit of everything – crispy, creamy, sweet, and tangy. Black-eyed peas and greens have never tasted so good!