Black Eyed Pea and Greens Casserole with Cornbread Crust

This Southern black-eyed pea and greens casserole with cornbread crust will ensure plenty of prosperity in the New Year, or any day!

Filling:
1 cup dried black-eyed peas
2 tablespoons olive oil
½ yellow onion, finely chopped
1 red bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 large bunch collard greens or kale, stemmed and leaves chopped
⅓ cup water
1 14-ounce can pureed tomatoes
1½ tablespoons molasses
1 tablespoon Dijon mustard
1½ teaspoons hot sauce

Cornbread Topping:
1½ cups stone-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1 large egg
1½ cups buttermilk or kefir
2 tablespoons avocado oil or extra-virgin olive oil
2 scallions, chopped
2 tablespoons chopped parsley

View the full recipe at Avocado A Day →