New Year's Black Eyed Peas and Greens

Here's wishing you all very Happy and Prosperous New Year 2016!!
My first post for the year is this healthy Black eyed peas and greens recipe that is a take on Hoppin' John made in the American South.Eating legumes on New Year's day is a custom that many cultures around the world embrace. Lentils represent a wish for prosperity in Italy and Brazil. Black soybeans are on the menu for New Year's in Japan.Every culture has its own reason for the tradition, but it is a well known fact that beans are low in fat, cholesterol and calories, yet loaded with fiber, protein, vitamins and minerals.
In the south, black eyed peas are usually eaten on new year's. The peas represent coins, and are often eaten along side collard greens, which represent paper money. This recipe is from Vegetarian Times magazine and it uses kale instead of collard greens.
This recipe is more like a salad. Serve it with some brown rice or corn bread for a complete meal. Here's another Black eyed peas dish I made couple of years ago for New Year -- this one is with Indian flavors. So pick one of these and enjoy on the New Year to bring in prosperity and more importantly better health and nutrition.
New Year's Black eyed Peas & Greens Ingredients:

• 1¼cups Black-eyed peas
• 2 Bay Leaf
• 2tbsp Red wine vinegar
• 3~4 cups Kale, stems removed and chopped (I used a mix of baby kale, chard and spinach)
• 2tbsp Lemon juice, divided
• 2 Large Tomatoes, chopped
• 2tbsp Olive Oil
• 4 Green Onions, thinly sliced
• ¼cup Fresh Parsley, chopped
• 1tbsp Fresh Oregano, finely chopped
• To taste Salt and Pepper

Method:

1. Cover black eyed peas with hot water and set aside for 1 hour. Drain and return the peas to saucepan, cover with fresh water and add bay leaf. Bring to a boil and cook for 20~25 minutes.
2. Add vinegar and salt, and cook for 10~20 minutes more or until the beans are tender, but not mushy. Drain and set aside. Remove the bay leaf.
3. In the meantime, steam or lightly saute the greens until just wilted. Season with 1tsp lemon juice, salt and pepper.
4. Add a pinch of salt to tomatoes and place them in a colander or sieve. Let sit for at least 5 minutes, then shake off and drain the juices.
5. In a large bowl, combine the remaining lemon juice, salt, oil, green onions, parsley and oregano. Add the drained peas, tomatoes and mix well. Serve warm, with kale on the side.

Also linking this to Valli's 'Cooking from Cookbook Challenge: January -- Week 1'.