
Black-eyed Peas, Collard Greens, and Smoked Ham on Cornbread
Kay Goodman
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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.
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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
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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.Â
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Meanwhile make the cornbread or rice according to directions.Â
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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.Â
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Hope this brings everyone good luck for all your years to come!
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