Black-Eyed Peas & Collard Greens

1 Jan

Happy New Year, everyone!  I know I’ve been in and out over the holiday season, and I resolve to get back on top of writing regularly in 2012.  Not because I’m so narcissistic that I think I’ve been terribly missed, but because I miss writing here.  And well, yeah…maybe…hopefully…a few people out there actually check in regularly and enjoy my ramblings.

Party like it's 1951!

So, I’m kicking off the year with my favorite Southern New Year’s Day tradition – which also just happens to be totally Primal…  Black-Eyed Peas and Collard Greens!  If you don’t know the superstition, (and I assume that even if you’ve never eaten it, most people have at least heard of it) the black-eyed peas are for good luck, and the greens are for money.  And who couldn’t use a little more of both?  But old wives tales aside, this is just good ole’ yummy Southern comfort food at it’s best.

Here are the recipes I use, which I believe I originally found several years ago on The Food Network site.  I’ll be making this for my friends later this afternoon.  I hope you’ll do the same!

Black-Eyed Peas with Smoked Sausage

1 lb. smoked sausage

1 medium sized onion, chopped

1/2 tsp. sea salt

1/4 tsp. cayenne pepper

4 cloves garlic, chopped

4 bay leaves

8 cups chicken stock

1 lb. black-eyed peas

1 tbsp. chopped green onions (for garnish)

In a large pot over medium heat, render the sausage for 5 minutes.  Stir in the onions, salt, cayenne, garlic, and bay leaves. Saute for 5 minutes, or until the onions are wilted.  Stir in the chicken stock and peas.  Bring the liquid up to a simmer and cook for 1 & 1/2 hours, or until the peas are tender.  Remove the bay leaves, and serve the peas and sausage in shallow bowls garnished with green onions.

Sauteed Collard Greens

1 & 1/4 lbs. collard greens

1 tbsp. water

2 slices Canadian bacon

1 tbsp. butter, coconut oil, bacon fat,  etc.

1 small onion, chopped

1 tbsp. apple cider vinegar

1 tbsp. maple syrup

1/8 tsp. red pepper flakes

3/4 cup chicken stock

sea salt, to taste

Remove the stems and center ribs from the greens and discard.  Cut the leaves into 1/2 inch strips.  Place the greens into a large, microwave-safe bowl with the tablespoon of water and cover tightly.  Microwave on high for 5 minutes.

In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side.  Remove the bacon from the pan, chop, and set aside.  Add the butter (or other fat) and onion to the pan and cook until onions have softened, about 2 minutes.  Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth.  Bring to a simmer and cook, covered for 30 minutes.  Add the chopped bacon to the pan, and season to taste with salt.

Enjoy!  And may the coming year bring you nothing but good fortune!

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2 Responses to “Black-Eyed Peas & Collard Greens”

  1. davidisfat January 1, 2012 at 4:05 pm #

    Being from the South, it’s my traditional dinner as well, along with a pork roast and primal dressing ;)

    Happy New Year,
    David

  2. Adam January 3, 2012 at 12:31 pm #

    I only tried a spoonful on New Year’s Day. Does that mean I’ll only have bite-sized luck in 2012? ;)

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