New Year's Day Dinner : Collard Greens & Black Eyed Peas Recipe 🥬
Happy New Year! This year, one of my goals is to cook even more than I already do! So to kick off the year, I decided to make two dishes that are a New Year’s tradition in southern black culture. While I didn’t grow up eating black eyed peas and didn’t really like them the first time I tried them, I decided to give them another chance, but with my own spin on it!
...And I’m so glad I did!
It turns out that the secret to loving these traditional dishes isn't just about following a recipe; it’s about layering the flavors to make them your own. In many cultures, Black-Eyed Peas represent coins, and Collard Greens represent folded money, symbolizing prosperity and good fortune for the year ahead.
While I’m not superstitious, I love an opportunity to cook a delicious, home-cooked meal! Check out the full recipes below.
Smokey New Year’s Black-Eyed Peas Recipe
Serves 6 | Prep time: 15 mins | Cook time: 1.5 hours
Ingredients:
1 lb Dried Black-Eyed Peas (soaked overnight)
4 to 6 slices Bacon (chopped)
1 tbsp Smoked Paprika
1 large Yellow Onion (diced)
4 cloves of Garlic (minced)
3 cups Chicken Broth ( can substitute with vegetable broth)
3 cups of water
Salt and pepper to taste
Instructions:
In a large pot, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to remove the bacon bits and set them aside, but keep the rendered fat in the pot.
Sauté your onion and garlic in the bacon fat until softened.
Stir in the smoked paprika and a pinch of cayenne (if you like some spice) for 30 seconds to wake up the spices.
Add the soaked peas and chicken broth (vegetable broth).
Simmer on low for about 60 to 90 minutes until the peas are tender but not falling apart.
Stir the crispy bacon bits back in just before serving, and season with salt and pepper to taste.
New Year’s Collard Greens
Serves 4 | Prep time: 40 mins | Cook time: 1.5 hours
Ingredients:
2 large bunches Collard Greens
1 Smoked Turkey Leg
1 medium Yellow Onion (diced)
3 cloves of Garlic (minced)
3 tbsp Olive Oil
1 tbsp Apple Cider Vinegar
1 to 2 tsp Sugar
1 tsp Red Pepper Flakes
4 cups Chicken Broth (Vegetable Broth)
Salt to taste
Baking Soda (for cleaning)
Instructions:
1. Clean and Soak: Fill a clean sink or a very large bowl with cold water. Add the collard greens and 1 tablespoon of baking soda. Let them soak for about 10 to 15 minutes; the baking soda helps lift the grit and soil from the leaves. Agitate the greens with your hands, then rinse each leaf individually under cold running water to ensure they are perfectly clean.
2. Prep and Cut:
Remove Stems: Lay a leaf flat and use a knife to cut along the center rib to remove the thick, woody stem.
Roll and Slice: Stack 3 to 5 leaves on top of one another. Roll them up tightly, and slice across the roll into 1-inch ribbons.
3. The Cook:
In a large pot, heat the olive oil over medium heat. Sauté the diced onion and garlic until the onion is translucent.
Add the Turkey leg and let it brown on all sides
Add the red pepper flakes and the apple cider vinegar, stirring for about a minute to deglaze the pot.
Pour in the chicken broth, bring to a boil, then reduce the heat and simmer for about 30 minutes to develop the broth.
Add your cleaned, sliced collard greens in batches, stirring until they wilt into the liquid. Stir in the sugar.
Cover and simmer on medium-low for 45 to 60 minutes until the greens are tender.
Remove the turkey leg, shred the meat from the bone, and stir the shredded turkey back into the greens. Season with salt to taste and serve.
Here’s to a year of trying new things, breaking old "food rules," and filling our kitchens with amazing smells!
I hope these recipes bring as much warmth to your home as they did to mine.
Wishing you all a healthy, safe, and prosperous New Year filled with great food and even better company!
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