In the South, food isn’t just cooked — it’s believed in. Every New Year’s Day, my grandmother made black-eyed peas and collard greens, promising luck, prosperity, and protection for the year ahead. As a kid, I thought it was just dinner. Now I know it was culture, memory, and prayer simmering on the stove.

This year, I’m honoring that tradition with a recipe that brings together balance and celebration, two parts of life I believe in equally. Healthy eating is a lifestyle — one choice at a time. We eat to live, fuel our bodies, and give ourselves energy to grow. And yes, there is always room for joy. I call those dessert moments Sweet Spots — special times to celebrate, smile, and make memories.

So here’s a bowl that feeds both body and soul:

Seven-Bean & Collard Green Soup simmered with smoked turkey. It’s rich with Southern flavor, packed with fiber, easy to make, and perfect for meal prep all winter long.

Happy New Year — may this season bring clarity, courage, and every Sweet Spot your heart desires.

Stay sweet & stay poppin’,

Chef Sheena

Traditional Southern flavor with a healthy lifestyle twist

Serves: 6–8

Cook time: about 1 hour

    •    1 (1 lb) dry 7-bean soup mix (look for one including black-eyed peas)

    •    1 smoked turkey wing or drumstick

    •    8 cups water or low-sodium chicken broth

    •    1 onion, diced

    •    2 celery stalks, chopped

    •    2 garlic cloves, minced

    •    2 tablespoons olive or avocado oil

    •    1 bunch fresh collard greens, washed, stem removed, chopped

    •    1 teaspoon smoked paprika

    •    1 teaspoon black pepper

    •    ½ teaspoon sea salt, or to taste

    •    Optional: splash of apple cider vinegar or lemon juice to finish

    1    Soak the beans

Rinse the dry bean mix and soak overnight, or do a quick soak by simmering 5 minutes and letting sit 30.

    2    Sauté aromatics

In a large pot, heat oil and sauté onion, celery, and garlic until fragrant, 5–7 minutes.

    3    Build the broth

Add beans, smoked turkey, water (or broth), smoked paprika, and black pepper.

    4    Simmer

Bring to a boil, then lower heat and simmer 45–60 minutes, until beans are tender.

    5    Add collards

Stir in collard greens and simmer another 15–20 minutes, until greens are tender but bright.

    6    Finish

Add sea salt to taste and a splash of apple cider vinegar for brightness. Remove turkey bone, shred meat into soup if desired.

    7    Serve hot

Enjoy with cornbread or a simple side salad.

    •    Meal prep win: This soup tastes even better the next day.

    •    Want deeper flavor? Add one drop of liquid smoke — a little goes a long way.

    •    Health swap: Use water + smoked turkey instead of heavy seasoning meats to keep sodium low.

    •    Freezes beautifully for quick lunches in January.