Black-Eyed Peas and Collard Greens
On New Year’s Day, our televisions are blaring with sports announcers, referee whistles and loud outbursts, as we watch college football ALL DAY LONG. Friends come and go, stopping by to get their taste of good luck and prosperity for the next twelve months. It’s a Southern tradition to eat black eyed peas and collard greens on New Year’s Day and our friends know they can find both here.
Southern Collard Greens
- 2 pounds chopped collard greens
- 3 slices bacon – cut into pieces
- 1 onion chopped
- 1/2 c apple cider vinegar (Bragg’s Organic)
- 1/2 c balsamic vinegar
- 1 tsp cayenne pepper
- 3 tbs sugar
Cook bacon in a large pot. Add chopped onion and cook over medium low heat until caramelized. Add vinegars and about 2 cups of water and bring to a slow boil. Add chopped greens and simmer until tender (At lease 1 1/2 hours). The longer they simmer the more flavor they absorb – So you can leave them on the stove top most of the day. Add a little water as needed.
Black-eyed Peas
- 2 pound container black-eyed peas (not dried but the ones in produce)
- 3 sprigs fresh thyme
- bacon grease
Rinse the peas. Heat bacon grease. Add the peas and stir to coat. Add water to cover. Add thyme. Bring to a boil and then simmer until tender. Usually about 1 1/2 hours.
Serve with pulled pork, black eyed peas, gratin potatoes and lots of cornbread! Happy New Year!
