New Year Eats

 

New Year. New Eats.

Celebrating the new year in my household means three things. Black-eyed peas, collard greens and ham. But this dish isn’t just a Cumberbatch thing, it’s a southern tradition. For southerners this delicious trio signifies a year full of good wealth and health.

And after spending the last four years on the east coast with one too many unaware east coasters, I thought it only right to share this beautiful and tasty tradition with southerners and non-southerners alike.

So here it is, a delicious bowl of collard greens topped with black-eyed peas, bacon garnish, and a side of sweet cornbread.

To make this recipe a little easier, I like to use frozen black-eyed peas and collard greens. They bring the same great taste with half the price and the fuss.

*A nice little tidbit too, frozen vegetables are extra healthy because they are flashed-freezed right after they are picked, persevering all their nutrients.

Ingredients.
Black-Eyed Peas

2 tablespoon olive oil

1/2 teaspoon rosemary minced

1 tablespoon garlic minced

1 tablespoon onion powder

1 tablespoon garlic powder

1/2 tablespoon salt

1 teaspoon dry parsley

1 teaspoon dry thyme

1 onion finely chopped

1/2 cup celery finely chopped

2 12 oz bags frozen black-eyed peas

2 cups water

Collard Greens

2 tablespoon olive oil

1/2 teaspoon rosemary minced

1 tablespoon garlic minced

tablespoon onion powder

1 tablespoon garlic powder

1/2 tablespoon salt

1 teaspoon dry parsley

1 teaspoon dry thyme

1 teaspoon dry basil

1 onion finely chopped

1/2 cup celery finely chopped

2, 20 oz bags frozen black-eyed peas

2 1/2  cups boiling water

For Serving

few slices of cooked bacon

cooked jasmine rice

cornbread (I tried Paula Deen’s recipe and my family loved it- Try it out)

 

Preparing the Peas.

To start this recipe off, simply heat up the oil in a large pot. To the oil add all the herbs and heat for a few sec until aromatic. Next add the onions and celery and saute for about 10 mins, the vegetables should be well browned and the onions translucent.

Next add the black-eyed peas to the vegetable mixture along with the water and bring to boil. Cook the peas covered on medium-low heat for 25 minutes. Then cook for additional 5 minutes uncovered. Add additional dried herbs and salt to taste.

 

Cooking the Collards.

The best part about this dish is that the collards and the peas are pretty much cooked the same way. Only real difference is the pan used to cooked them.

I like to use a wok to cook my greens instead of a pot because it gets really hot and allows the greens to cook thoroughly. But don’t worry if you don’t have a wok in your kitchen, a pot will do just fine.

Just like for the peas, heat up the oil and add the herbs to it. Next add the onions and the celery to the oil mixture and saute on high until the vegetables are browned and the onions translucent.

Before I add my greens I like to rinse/thaw them a little in a colander with cold water. Once that’s done add the rinsed collard green to the onion mixture.

Cook the collards on high heat for about 10 mins. Then add the water making sure its boiling to ensure the greens don’t come out tough. Cover the greens and cook on low for 30 minutes. Add additional dried herbs and salt to taste.

 

Serving the Southernness.

Typically the black-eyed peas and collards are served with ham, but I like to serve mine a little different.

I start off with a bed of cooked jasmine rice, then a heaping spoonful of collards, topped with some black-eyed peas and a few crumbles of bacon as a flavorful garnish. And to seal the deal I like to toss in a nice thick slice of sweet corn bread.

Add a tall glass of sparkling apple cider and you are ready to bring in the New Year the right way.

Bam. Done.

Enjoy!

AND DON’T FORGET TO HOLLA: LIKE. COMMENT. SHARE. SUBSCRIBE. 
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