Eating black eyed peas for good luck on New Year’s Day is a Southern tradition, and as a Northerner this is one I am discovering later in life. My friend Amy had mentioned the tradition to me a few years ago, and last year I jumped onto the black eyed pea bandwagon.
This year I started early in my search for interesting ways to prepare New Year’s Day dinner and came across a healthy and tasty combination of black eyed peas with sweet potatoes and collard greens. The recipe comes from the Healthy Green Kitchen food blog. This is a new blog site for me, but after trolling around a bit think I will return to try some of her other recipe ideas.
This particular recipe calls for you to sauté shallots, sweet potato and carrots, then throw in collard greens and finally the dried beans and a lot of stock. I used chicken stock for this, combining some homemade stock I had in the freezer with a bit of store-bought stock. On her recommendation I also threw in a ham hock to add some additional zing. Bring this to a boil and then simmer it for a couple of hours. The taste of the finished product was amazing – the peas, carrots and potatoes had softened and their flavors melded with that of the greens and ham. Highly recommend serving this with hot sauce for extra punch.