From my cousin Faye: I cooked collard greens yesterday (a dark leafy vegetable in the cabbage family) and have hog jowl (bacon), cornbread and black eyed peas ready to cook for New Years Day...in the South before supermarkets, you were lucky to have greens in your garden, dried peas saved from the summer garden and a hog to kill on a cold day in the fall so as to have bacon...hence this is the traditional meal that supposedly brings you luck for the year. We have certainly been blessed and are grateful for our good circumstances. We have seen that others do not have all their needs, let alone wants. It sure brings the Spirit to you when you help someone in need and it doesn’t end with Christmas.
Not quite traditional Black Eyed Peas
Ingredients
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped celery (optional)
4-5 cloves fresh minced garlic
2 bay leaves
1/2 tsp. thyme
about 1 cup chopped leftover ham
1 pound dried black-eyed peas, soak in cold water overnight and rinsed well
1 quart low-sodium chicken stock
2 cups water
freshly ground black pepper
Directions
In a medium stockpot, heat olive oil over medium heat. Add onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and ham. Add the black-eyed peas, chicken stock, and water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for 30-40 minutes, uncover and cook until the peas are tender (20-30 minutes longer). Season with salt and pepper as needed.
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