17 eye recipes

Winter greens can be bitter but not when cooked this way. Perfectly complimentary flavors and belly filling warmness. If you've never tried collard greens before this recipe is more than worth the effort.

Three-layer Southern cookies: a buttery shortbread round spread with gooey caramel-pecan filling, then drizzled with rich chocolate icing. Named after the wildflower and just as eye-catching on a cookie tray.

Jelly Christmas Eyes are sandwich cookies with a window cutout showing raspberry or strawberry jelly through the center, coated in sugar. A festive holiday cookie plate classic.

Black eyed pea casserole layers spiced ground beef, black-eyed peas, and tomatoes between torn corn tortillas and melty cheddar, then bakes it into a hearty Tex-Mex bake with a Creole kick.

Eye Love Mom cookies are peanut butter thumbprints filled with raspberry jam and decorated with chocolate eyes and royal icing. Crafty Mother's Day cookies kids can help decorate.

Loaded Louisiana jambalaya with smoky sausage, shrimp, chicken, and black-eyed peas simmered with Rotel tomatoes, herbs, and long-grain rice. One pot, big flavors, feeds a hungry crowd of six.

Southern black-eyed peas simmered low and slow with smoky ham, balsamic vinegar, garlic, and a bay leaf. A one-pot comfort dish with just the right kick of crushed red pepper.

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

Southern black-eyed pea salad with spinach, pecans, Monterey Jack, and mushrooms in a smoky vinegar dressing. A make-ahead side that gets better overnight in the fridge.

A scrumptious side dish made with savory mushrooms, black-eyed peas and a variety of spices!

Spicy black-eyed pea soup with bacon, jalapenos, tomatoes, and melted Swiss cheese in a beef bouillon broth. A smoky, cheesy, and spicy Southern-inspired bowl.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

Black-eyed pea cakes with smoky adobo cream and melty Monterey Jack. An 18-minute vegetarian main that fries up crisp on the outside with a tender, cumin-spiced center.

A no-cook Southern-style salad with black-eyed peas, chopped ham, celery, red onion, and fresh jalapeño in a tangy red wine vinegar dressing. Ready in minutes, feeds a crowd, and gets better as it sits.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

A vegetarian black-eyed pea salad tossed in a bold dressing of sambuca, fresh basil, lemon juice, and balsamic vinegar. The anise-kissed liqueur gives this bean salad an unexpected, aromatic twist you won't find anywhere else.