Though it’s past January 1st, there is still time to greet the new year with some black-eyed peas and greens. This preparation is a slightly spicier and plant-based take on stuffed cabbage rolls and makes for a flavorful side. You’re welcome to look up a homemade BBQ sauce recipe, but your favorite store-bought version should work just fine as long as it’s thick enough to coat the tops of the rolls. We’ve tried this preparation both with and without blanching the mustard greens and found that the time and effort it takes to blanch is worth it. If you have a hard time with the leaves ripping after being blanched, follow the directions for using two leaves to roll rather than just one.