What Are You Eating New Year’s Day?

Black-Eyed Peas With Ham Hock and CollardsWhat Are You Eating New Year’s Day?

Maybe it’s much too early in the game
Oh, but I thought I’d ask you just the same
What are you eating New Year’s? New Year’s Day?

Maybe I’m crazy to suppose
BLACK-EYED PEAS be the one you chose
Out of a thousand recipes
You received

Oh, but in case they stand one little chance
Here comes the JACKPOT question in advance
What are you eating New Year’s? New Year’s Day?

Eat BLACK-EYED PEAS for luck and COLLARD GREENS for money. Add CORNBREAD for gold and PORK because pigs have long been a symbol of wealth and gluttony. Their forward rooting motion is a symbol of positivity. So here’s to a happy, healthy, delicious, and super lucky new year!

Black-Eyed Peas With Ham Hock and Collards Recipe

  • 1 lb. black-eyed peas
  •  1 good-sized ham hock
  • 2 bay leaves
  • 1 t. salt
  • 1/4 t. black pepper
  • 1/4 t. ground allspice
  • 1/8 t. ground cloves

Soak black-eyed peas overnight. Drain and rinse. Put in a pot with ham hock, bay, salt, pepper, allspice, and cloves. Cover with fresh water one inch above the surface (add more water while cooking as necessary). Bring to a boil, skim the surface of any scum, and turn the heat to simmer until the beans are tender, about 1 1/2 to 2 hours. Remove the ham hock, let cool slightly then cut the meat off the bone into semi-large bite-sized pieces.

  • 2 10 oz. bags collard greens, trimmed and pre-washed
  • 2 T. olive oil
  • 5 garlic cloves, minced
  • 1/4 t. red chile flakes
  • salt
  • red wine vinegar

Heat olive oil in a large soup pot over medium-high heat. Add garlic and chile, cook for about one minute. Add collard greens and stir to coat collards with the oil mixture. Add one cup of water and ham pieces. Cook covered with lid slightly ajar until collards are tender, about 20 minutes. Season with salt and a generous splash of red wine vinegar to taste.

  • cornbread
  • hot sauce

Place collards with ham in bowls. Ladle black-eyed peas with liquid over the top. Serve with cornbread (most awesome custardy cornbread recipe here) and hot sauce (preferably Louisiana’s Crystal brand) on the side. Champagne wouldn’t hurt either.

Black-Eyed Peas With Ham Hock and Collards

Song Lyrics adapted from songwriter Frank Loesser

Recipe adapted from New York Times

Cassoulet Bowls handmade by Potter Kathy Kearns

Heirloom Black-Eyed Peas by Rancho Gordo


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