Serves 4 to 6

New, less bitter varieties of greens being grown in the past 20 years, as well as recent use of smaller greens, have led to exciting dishes like this, a riff on the standard New Year's fare of long-cooked greens (for greenbacks, or dollars) and black-eyed peas (for good luck).

Instead, frozen English peas and butterbeans may be used, adding freshness. The contrast of the peas and the greens is startling and beautiful. Of course, you can cook the greens the traditional way if desired.


2 teaspoons butter

2 cups baby turnip or other greens, cut into ribbons or torn into pieces

1 cup frozen green ("English") peas or butterbeans, cooked


Freshly ground black pepper


Melt the butter in a skillet and add greens. Cover and cook until the greens are limp. Meanwhile, cook peas or butterbeans according to directions on package. Season to taste with salt and pepper. Heat greens and peas separately for 1 to 2 minutes and serve hot or room temperature, the greens surrounding the peas.


To ribbon greens: Roll deveined greens into a cigar shape. Lay flat on board and slice horizontally 1/4 inch thick.

Nathalie Dupree is the author of 11 cookbooks, most recently "Southern Biscuits." She lives in Charleston and may be reached through