Recipe: Delicious My Southern Black Eyed Peas with Collard Greens

My Southern Black Eyed Peas with Collard Greens. Southern black eyed peas with collard greens is a New Year's special meal that I grew up on every year. Tasty by themselves – even better combined into one dish! I have loaded the peas and greens with leftover ham chunks in order to heighten the flavor even more.

My Southern Black Eyed Peas with Collard Greens Featured in: Collard Greens: Rethinking A Southern Classic. This marriage of two Southern classics—collard greens and black-eyed peas—is not only delicious, but super-smart: Bobby Flay uses canned chipotles in adobo to give the dish a smoky flavor. It's a Southern tradition to eat black-eyed peas and collard greens on New Year's Day for good luck in the new year. You can cook My Southern Black Eyed Peas with Collard Greens using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of My Southern Black Eyed Peas with Collard Greens

  1. It’s 14 oz of cooked organic black eyed peas.
  2. You need 1 tbsp of olive oil.
  3. Prepare 4 cloves of galric minced.
  4. Prepare 1 of medium yellow onion, chopped.
  5. You need 1 tsp of salt.
  6. It’s 1 tbsp of brown sugar.
  7. It’s 1 of bay leaf.
  8. Prepare 1 tbsp of red wine vinegar.
  9. Prepare 1/2 cup of water.
  10. It’s 2 strips of applewood smoked bacon or 1 tbsp olive oil for vegan.
  11. You need 1 of large bunch collard greens chopped into strips (about 5 cups.).

And more specifically, the superstition is that eating collard greens on New Year's Day will bring you dollar bills and eating black-eyed peas will bring you cents throughout the upcoming year. Black-Eyed Peas with Collard Greens Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. —Athena Russell, Greenville, South Carolina This recipe starts with bacon, which is sautéed in a skillet with onions, celery and garlic. Next, mix the cooked bacon and veggies with canned black eyed peas, broth, thyme and rosemary.

My Southern Black Eyed Peas with Collard Greens instructions

  1. In a large pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add the garlic, salt and bay leaf and stir for 3 minutes. Take bay leaf out..
  2. Add the chopped collard greens, vinegar and water and stir. It's possible that all of your greens wont fit in the pot, so add a few handfuls at a time as they wilt..
  3. Then add the peas. Cover and simmer for about 30 minutes, checking occasionally and adding more water as necessary..
  4. In a separate pan, cook the bacon over medium high heat until crispy. Remove the bacon and reserve for another use and add the onions to the pan. (I used bacon bits this time.) Came out delicious..
  5. Cook the onions in the bacon grease for about 5 minutes or until just translucent. If you used bacon bits just throw the bacon bits and onion in the pot with the greens..
  6. When the greens are cooked to your liking add the brown sugar, stir until combined and serve..

Once the black eyed peas are simmering, add the collard greens. Black-eyed peas and collard greens are a New Year's Day staple in the American South, where the peas represent coins and the greens represent paper money. As the saying goes, "Eat poor on New Year's, and eat fat the rest of the year." Southern U. S. tradition dictates that eating black eyed peas on New Year's will bring luck and good fortune. Often served with cabbage or collard greens (meant to represent that dolla dolla bill,.

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