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Dinner DeeAs recipes: Cornish Hen, Black Eyed-Peas, Collard Greens

By Kiva Williams
Published  December 26, 2025 12:00pm EST
Dinner DeeAs
FOX 13 News
Kwanzaa Feast: Herb Roasted Cornish Hen, Southern Black-Eyed Peas & Vegan Collard Greens | Dinner DeeAs

Kwanzaa Feast: Herb Roasted Cornish Hen, Southern Black-Eyed Peas & Vegan Collard Greens | Dinner DeeAs

We celebrate heritage, family, and flavor with a vibrant Kwanzaa Karamu Feast that centers on tradition and high-flavor techniques.

Celebrate Kwanzaa with a soul-warming feast! 🕯️ In this episode of Dinner DeeAs, we welcome Kiva Williams (the Fun Foodie Mama) to the kitchen. Kiva shares her family’s favorite recipes for Karamu—the traditional Kwanzaa feast held on the final night of the celebration, which runs through Jan 1.

Click here to download a printable copy of the recipes below.

The Kwanzaa Karamu Menu:

  • Herb Roasted Cornish Hens: A special-occasion centerpiece featuring a vibrant Citrus Mango Glaze and Kiva’s pantry-staple herb blend.
  • Southern Black-Eyed Peas: A flavor-packed classic slow-cooked with smoked turkey necks, fresh red bell peppers, and a "secret" vegetable bouillon paste for maximum depth.
  • Spicy Vegan Collard Greens: These award-winning greens are "Mama-approved" and 100% vegan! Kiva uses an Instant Pot to cut down on time without sacrificing the smoky, spicy kick provided by fresh jalapeños and apple cider vinegar.

Kwanzaa Traditions & Tips:

  • What is Karamu? Kiva explains the meaning of this Swahili word for "Feast" and the 7 principles of Kwanzaa, including Umoja (Unity) and Kujichagulia (Self-Determination).
  • The New Age Kitchen: Learn how Kiva balances a busy life with three kids by using triple-washed bagged greens and pressure-cooking to create traditional flavors in half the time.
  • Building a Foundation: Discover why "cooking with love" is the most important ingredient in heritage cooking.

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Spicy Vegan Collard Greens

Ingredients

  • ½ cup vegetable broth
  • ¼ cup apple cider vinegar
  • 14.5 oz can stewed tomatoes
  • ½ yellow or white onion
  • ½ fresh jalapeño
  • 32 oz bag collard greens
  • 1 tbsp minced garlic
  • 1 tbsp ‘Better than Bouillon’ vegetable seasoning
  • 1 tbsp cumin, paprika, salt, black pepper

Directions

  1. Using Instant Pot combine vegetable broth, apple cider vinegar and stewed tomatoes.
  2. Dice onion and jalapeño and add to pot.
  3. Add minced garlic, bouillon and dry seasonings.
  4. Stir all ingredients to combine.
  5. Add collard greens.
  6. Cover and set Instant Pot on manual timer for 30 minutes.

Southern Black-Eyed Peas

Ingredients

  • 2 tbsp canola oil
  • 2 tbsp minced garlic
  • 1 yellow or white onion
  • 1 red bell pepper
  • 1 large smoked turkey neck
  • 1 bag (16 oz) dry black-eyed peas, soaked overnight
  • 32 oz carton vegetable broth
  • 32 oz water
  • 1 tbsp salt, pepper, paprika, cumin, chili powder
  • ‘Better than Bouillon’ vegetable seasoning

Directions

  1. In large pot add oil and minced garlic, then cook on medium heat for 2–3 minutes.
  2. Add diced onions, bell pepper and smoked turkey neck. Stir and cook on medium heat for 3–4 minutes.
  3. Add soaked and rinsed peas to pot. Cover with vegetable broth and water.
  4. Add remaining spices and seasonings. Stir to ensure all ingredients are blended well.
  5. Bring to boil, then cover and turn to medium heat.
  6. Cook for 1 hour (every 20 minutes check and stir to ensure peas don’t stick to bottom of pot).
  7. Check after 60 minutes of cooking if peas reached your desired tenderness.
  8. Serve over rice and enjoy with cornbread!

Herb-Roasted Cornish Hens

Ingredients

  • Cornish hens (if frozen, thaw out day ahead)
  • 1 cup citrus marinade of choice
  • ½ yellow bell pepper, sliced
  • ½ onion, sliced
  • 1 tsp minced garlic
  • 1 tsp paprika
  • 1 tsp lemon pepper
  • 1 tsp garlic salt
  • 1 tsp onion powder

Directions

  1. Rinse hens under cold water and pat dry. Using a generous amount of marinade, coat hens on both sides.
  2. Apply remaining seasonings to hens then cover and marinate for at least 30 minutes or overnight.
  3. Add sliced yellow bell pepper and onion to bottom of roasting pan, then place hen on top.
  4. Cook at 375 °F in roasting pan for 1½ hours.
  5. Check to make sure hens are cooked through before serving.
  6. Enjoy with your favorite side dishes!

For more ‘ideas for dinner’ from Dinner DeeAs, click here.

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