How to Make Yummy My Southern Black Eyed Peas with Collard Greens

My Southern Black Eyed Peas with Collard Greens. In a Dutch oven, heat oil over medium heat. Eating black eyed peas on New Year's Day is a Southern tradition that is thought to bring forth good luck. D. as a part of the Jewish holiday Rosh Hashanah, the Jewish New Year.

I have loaded the peas and greens with leftover ham chunks in order to heighten the flavor even more. It's a Southern tradition to eat black-eyed peas and collard greens on New Year's Day for good luck in the new year. And more specifically, the superstition is that eating collard greens on New Year's Day will bring you dollar bills and eating black-eyed peas will bring you cents throughout the upcoming year. You can cook My Southern Black Eyed Peas with Collard Greens using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of My Southern Black Eyed Peas with Collard Greens

1. You need 14 oz of cooked organic black eyed peas.
2. You need 1 tbsp of olive oil.
3. You need 4 cloves of galric minced.
4. You need 1 of medium yellow onion, chopped.
5. Prepare 1 tsp of salt.
6. You need 1 tbsp of brown sugar.
7. Prepare 1 of bay leaf.
8. You need 1 tbsp of red wine vinegar.
9. You need 1/2 cup of water.
10. It's 2 strips of applewood smoked bacon or 1 tbsp olive oil for vegan.
11. Prepare 1 of large bunch collard greens chopped into strips (about 5 cups.).

Stir in peas, salt, hot pepper sauce and pepper. The Best Southern Collard Greens Recipe: The best authentic southern collard greens are cooked with a savory meat, and something to sweeten it up. They are often slow cooked however, in this instant pot collard greens recipe with black eyed peas the ingredients I use include: Canned Black Eyed Peas - to add protein and to make the dish more. Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill.

My Southern Black Eyed Peas with Collard Greens instructions

1. In a large pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add the garlic, salt and bay leaf and stir for 3 minutes. Take bay leaf out..
2. Add the chopped collard greens, vinegar and water and stir. It's possible that all of your greens wont fit in the pot, so add a few handfuls at a time as they wilt..
3. Then add the peas. Cover and simmer for about 30 minutes, checking occasionally and adding more water as necessary..
4. In a separate pan, cook the bacon over medium high heat until crispy. Remove the bacon and reserve for another use and add the onions to the pan. (I used bacon bits this time.) Came out delicious..
5. Cook the onions in the bacon grease for about 5 minutes or until just translucent. If you used bacon bits just throw the bacon bits and onion in the pot with the greens..
6. When the greens are cooked to your liking add the brown sugar, stir until combined and serve..

But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens. Featured in: Collard Greens: Rethinking A Southern Classic. This marriage of two Southern classics—collard greens and black-eyed peas—is not only delicious, but super-smart: Bobby Flay uses canned chipotles in adobo to give the dish a smoky flavor. Black-eyed peas and collard greens are a New Year's Day staple in the American South, where the peas represent coins and the greens represent paper money. As the saying goes, "Eat poor on New Year's, and eat fat the rest of the year." While they might be a sign of good fortune for the upcoming months, there's no reason why you shouldn't enjoy black-eyed peas and collard greens throughout the year.