New Year's Day Black-Eyed Peas and Collard Greens

Happy New Year! It's not too late to cook up a quick pot of these delicious black-eyed peas to give you luck and happiness in 2017!

I grew up in Northern California and I was unaware of this southern tradition that my Floridian husband and his family schooled me on. In fact, it is such a tradition that we had to have a coast-to-coast show and tell group text to share our dedication. :-)

History would tell that the idea of black-eyed peas being lucky dates back to the Civil War. One source from Alabama shares this story...

"....Northern troops considered the peas to be suitable only for animals so they were one of the few edible things left behind by raiding soldiers. The "lucky" peas made their way to Southern tables, especially those of Southern slaves who celebrated emancipation as ordered by President Abraham Lincoln on Jan. 1, 1863.

After the war, peas were always eaten on the first day of January. Many people believe that if you cook the peas with a new dime or penny, the person who gets the coin in their bowl will receive extra luck. The origins of greens as New Year's meal is fairly simple: green is the color of money and eating them will guarantee wealth in the coming months.

Any green will do, though the most common are collard, turnip or mustard greens, usually accompanied by salt pork - both abundant items in the Civil War South. Tradition states that you will receive $1,000 for every bite of greens you take on New Year's Day." Leada Gore, AL.com (Follow her on Twitter).

So why not give it a shot?! We need all the luck we can get! These are so good. 

Here is the recipe: 

NEW YEAR'S DAY BLACK-EYED PEAS AND COLLARD GREENS

3 cans chicken stock + water (as needed)

1 yellow onion diced

1 green bell pepper diced
2 stalks celery diced
2 gloves minced garlic

4 slices bacon cubed

1 ham hock

1 lb dried black-eyed peas (don't have to be soaked overnight...it will just need to simmer longer)

2 bay leaves

1 tsp dried thyme 

1 T creole seasoning (Tony Chachere's)

1 bunch of collard greens chopped  (spines cut out)

salt to taste

-Saute bacon, onions, celery and bell pepper until tender and bacon is cooked
-Add chicken stock, ham hock, and peas and bring to a boil
-Reduce heat and simmer until the peas are tender
-When peas are tender, turn off burner and put the collard greens in the pot and close the lid. ---This will make the greens wilt, but not be overcooked. 

Serve with cornbread. I use the little Jiffy mixes. :^)