Good Luck Black Eyed Peas and Collard Greens
Some believe that for every black eyed pea one eats on New Year ’s Day will bring a
day of good luck in the coming year. To me, the ultimate compliment to black eyed
peas are collard greens. Since I see collards at the market year round, I asked my
friend, Will Roberson, owner of Rocky River Farms in western Chatham County, NC,
if collards have a true season? Will said, they are, indeed, around most of the year
but the old-timers tell him that in the winter they taste sweeter. My grandmother,
Dapherine, chops them up pretty good once they are cooked while others chop them
less. Usually, there is leftover broth after cooking which is referred to as “pot
liquor”. I try to watch my initial salting so that I can reheat and drink leftover pot
liquor the following days
For 8
Black Eyes Peas
1 pound black eyed peas
2 quarts water
Salt and pepper
Collard Greens
3 bunched collard greens
1 ham bone, shank, hock, neck or tail
Salt and pepper
Hot pepper flakes or hot sauce
Parmesan for garnish (optional)
Collard Greens
Destem collard greens. Stack a few leafs at a time and roll into a cigar shape and
slice thick. Place in a pot with a ham hock and cover with water. Bring to a boil and
adjust heat to low. Season with salt, pepper and hot peppers. Cook for 2 hours,
taste and adjust seasoning. Remove collard from the pot on to a platter or sheet
pan. Allow to cool enough to handle and transfer to a cutting board. Rough chop
greens and ladle “pot liquor” on top.
Black Eyed Peas
Soak peas in water overnight. Drain and cover with water. Bring to a boil, lower
heat to a simmer, cook for 1 hour or until tender and season with salt and pepper to
taste.
Some believe that for every black eyed pea one eats on New Year ’s Day will bring a
day of good luck in the coming year. To me, the ultimate compliment to black eyed
peas are collard greens. Since I see collards at the market year round, I asked my
friend, Will Roberson, owner of Rocky River Farms in western Chatham County, NC,
if collards have a true season? Will said, they are, indeed, around most of the year
but the old-timers tell him that in the winter they taste sweeter. My grandmother,
Dapherine, chops them up pretty good once they are cooked while others chop them
less. Usually, there is leftover broth after cooking which is referred to as “pot
liquor”. I try to watch my initial salting so that I can reheat and drink leftover pot
liquor the following days
For 8
Black Eyes Peas
1 pound black eyed peas
2 quarts water
Salt and pepper
Collard Greens
3 bunched collard greens
1 ham bone, shank, hock, neck or tail
Salt and pepper
Hot pepper flakes or hot sauce
Parmesan for garnish (optional)
Collard Greens
Destem collard greens. Stack a few leafs at a time and roll into a cigar shape and
slice thick. Place in a pot with a ham hock and cover with water. Bring to a boil and
adjust heat to low. Season with salt, pepper and hot peppers. Cook for 2 hours,
taste and adjust seasoning. Remove collard from the pot on to a platter or sheet
pan. Allow to cool enough to handle and transfer to a cutting board. Rough chop
greens and ladle “pot liquor” on top.
Black Eyed Peas
Soak peas in water overnight. Drain and cover with water. Bring to a boil, lower
heat to a simmer, cook for 1 hour or until tender and season with salt and pepper to
taste.
