My family is from the South and down there it is a requirement to eat Blackeyed Peas and Collard Greens on New Year’s Day. Not a tradition like turkey or ham are a tradition for Christmas dinner but a requirement, I get calls from my mom on New Year’s asking if I’ve made mine and if my brothers are coming by to get some. The blackeyed peas are eaten for good luck and the collard greens are for money in the new year. I also really love the taste. I usually only make them on this one day so I don’t feel guilty making them full fat and flavor. My mouth is watering just thinking about them. I use my leftover ham or ham bone or both for the blackeyed peas and I use bacon for my collards. You could use ham hock or bacon in either of these or what ever kind of ham you get a hold of but it tastes best if it has a smoky flavor. Collards are very good but if you’ve never cooked them before be prepared for them to cook down, WAY DOWN, think spinach. You will need way more than you think. They are a big leaf on a thick stem. You’ll want t to pull the leaf off of the stem, then roll the leaf like a cigar then slice this. This year I found a bag of prepared collards by the bag of baby spinach and just went with that. It was so much easier but you do want to go through and pull out some stems that are left in the bag. I am saying the portions are for four but you could feed a lot more off of this recipe, I like the leftovers though. What traditions do you have for New Year’s?
- In a large pot heat olive oil over medium heat
- add onions and cook 1-2 min until translucent
- add garlic and allow to cook 30 sec, stirring so that it doesn't burn
- add soaked blackeyed peas, ham and ham bone
- cover with water and allow to simmer until peas are soft
- add salt and pepper to taste
- I cook them low and slow
- Heat large pot over med heat
- add chopped bacon and cook until done
- drain some of the bacon grease off (optional)
- add chopped onion and cook 1-2 min
- add prepared collards to the pot and cover with water
- add salt and pepper to taste and garlic and onion powders
- simmer until leaves have softened.