Black-eyed Peas Recipe

Black-eyed Peas, Collard Greens, and Smoked Ham on Cornbread

Kay Goodman

As a southern girl, I know I’m supposed to eat black-eyed peas and greens on New Year’s Day for good luck. However, I find them more than a little boring, and thought I’d jazz them up this year.  I am NOT (in the least!) a collard greens fan, but this turned out so good, we ate until we couldn’t move.  You can omit the meat products for a vegetarian version.

1 large yellow or white onion, large dice

4 garlic cloves, minced

¼ cup canola oil (or 3 T. bacon drippings - if you dare)

1 cup+ of diced, smoked ham.  I used the left over glazed spiral ham from Christmas I had in the freezer.

1 bunch of collard greens leaves, washed, stems removed and discarded, leaves chopped

Pinch of red pepper flakes

1 tablespoon dark brown sugar

1 tablespoon white wine vinegar

4 cups vegetable stock

Salt

Pepper

Two cans of Sylvia's Restaurant Specially Spiced Black-eyed peas (or other brand), drained

Your favorite cornbread recipe/mix and ingredients as needed.  Can substitute rice.

(Optional) Trappey's Peppers in Vinegar Sauce

In large sauce pan, sauté onions in canola oil over medium heat till translucent about 8 minutes.  Add garlic and cook until fragrant, about 1 minute.  Add ham, collard greens, red pepper flake, brown sugar, white wine vinegar, and vegetable stock.  Mix and push greens down into liquid.  Bring to a boil, then reduce heat to a simmer and cover for 25 minutes.  Remove cover, taste, add salt and pepper as needed, and black-eyed peas. Mix well, return to a boil, reduce to simmer and cook uncovered until most of the liquid is absorbed but not all of it as you’ll want some liquid in the bowl with the cornbread. 

Meanwhile make the cornbread or rice according to directions. 

Serve in bowls.  Put cornbread or rice in first, then pile on the mixture and spoon

on some sauce.  Add a few dashes of Trappey's for a bit of excitement. 

Hope this brings everyone good luck for all your years to come!