Black-Eyed Peas and Collard Greens for Good Luck...or Health

It’s good luck to eat black-eyed peas and collard greens, braised with bacon or ham hock, on New Year’s Day, to bring prosperity to your household for the coming year.  Or that’s what they say in the American South.

Black-eyed peas represent prosperity because they swell when cooked.  Since other beans do the same thing, I’m not sure why black-eyed peas specifically retain this honor over, say, black beans or kidney beans.  Maybe it's the eye.  The green of the collards is the color of money, and pork symbolizes moving forward in life, because pigs forage for food by rooting forward.  Pigs are also fat and happy.  

If you’re not superstitious, this meal just tastes good. Comforting. Like a big hug in a bowl. 

And it’s good for you, which is probably the best reason to make this your first meal of the year.  

Black-eyed peas and collards both are great sources of fiber.  The black-eyed peas are filled with protein, iron, potassium and zinc. The collards are a great source of Vitamin C (which helps to absorb the iron in the black-eyed peas) and have loads of antioxidants.  And a little pork won't hurt you.  The bacon or ham hock adds great flavor, and pork fat actually has a good amount of monounsaturated fatty acids--the "good for you" kind.  But the topic of fat is another post entirely.   

There’s a million different ways you can make this traditional New Year’s dish, including Hoppin’ John, which is usually served with rice.  I like the black-eyed peas and collard greens braised separately and then eaten together, like a stew, topped with a little bit of crispy bacon.   

And don’t forget the cornbread. 

If you didn’t make black-eyed peas on the first of January, enjoy making it now.  It will still bring you luck—or at least a delicious and healthy dinner.  

And may you and your family enjoy a bountiful and healthy new year.

Black-Eyed Peas

Makes about 4 to 5 servings

4 slices thick-cut bacon, chopped, preferable locally and humanely sourced*

3 – 4 cloves garlic, thinly sliced

1 large onion, finely diced

2 large carrots, finely diced

2 large stalks celery, finely diced

2 bay leaves

1 teaspoon smoked paprika

1 teaspoon red pepper flakes

1 teaspoon salt

1 cup black-eyed peas, rinsed

5 to 6 cups water, or enough to cover

Freshly ground black pepper

Set a medium pot over medium-low heat.  Add chopped bacon and cook slowly, rendering out all the fat, until the bacon pieces are crispy.  Remove back from pot and drain on a plate lined with a paper towel.  Set aside.

Pour out all but one tablespoon of the bacon fat.  Reserve remaining fat for another use, if desired.

Increase heat to medium.  Add garlic and cook for 30 seconds.  Add onion, carrot, celery, bay leaves, paprika, red pepper flakes and salt.  Cook, stirring occasionally, until vegetables are tender and beginning to brown, about 10 minutes.

Add black-eyed peas and cover with water.  Cook, keeping the beans at a low simmer, about 60 – 90 minutes, or until the beans are tender but not mushy.  Season with freshly ground black pepper. 

Top with reserved crispy bacon before serving.

Braised Collard Greens    

Makes about 4 to 5 servings

4 slices thick-cut bacon, chopped, preferable locally and humanely sourced*

3 – 4 cloves garlic, thinly sliced

1 large onion, finely diced

2 bay leaves

1 teaspoon red pepper flakes

1 teaspoon salt

5 to 6 cups water, or enough to cover

2 large or 4 small bunches collard greens (about 10 cups raw), washed and thinly sliced

Freshly ground black pepper

Vinegar-based hot sauce, if desired

Note:  You can substitute a ham hock for bacon in the recipe, but I find ham hocks hard to find outside of the southern states.

Set a medium pot over medium-low heat.  Add chopped bacon and cook slowly, rendering out all the fat, until the bacon pieces are crispy.  Remove back from pot and drain on a plate lined with a paper towel.  Set aside.

Pour out all but one tablespoon of the bacon fat.  Reserve remaining fat for another use, if desired.

Increase heat to medium.  Add garlic and cook for 30 seconds.  Add onion, bay leaves, red pepper flakes and salt.  Cook, stirring occasionally, until onions are translucent.  Cover with water and bring to a boil.

Reduce water to a simmer and add collard greens, a little at a time.  They will begin to wilt immediately.  Cook, keeping the collard greens at a low simmer, about 60 – 90 minutes, or until the greens have a silky texture and are tender.  Season with freshly ground black pepper. 

Top with reserved crispy bacon and vinegar-based hot sauce, if desired, before serving.

Skillet Cornbread

I make my cornbread in a cast iron skillet that belonged to my great grandmother, and it’s the secret to the crisp, butter crust.  Using whole wheat flour instead of regular all purpose flour gives it a heartier flavor and texture—and adds some good nutrition. 

Serves 8

2 tablespoons organic canola oil

1 cup whole wheat flour

1 cup yellow cornmeal

1 tablespoon baking powder

1 teaspoon salt

2 large eggs

1 cup milk

2 tablespoons butter, melted

Preheat oven to 425°.  Put the canola oil in an 8-inch cast iron skillet and place in the oven for about 10 minutes.

In a large bowl, whisk together the flour, cornmeal, baking powder and salt. In another small bowl, whisk together the eggs, milk, honey and butter.  Add the wet ingredients to the dry ingredients and stir just until combined.  Batter will be thick.

Remove the cast iron skillet from the oven.  Swirl the canola oil over the bottom to make sure it is evenly coated.  Pour the batter into the skillet.  Bake about 20 – 25 minutes or until the crust is golden brown.

Serve immediately.

*As a side note, we support the local economy by purchasing locally and humanely raised meats.  We believe it’s better for our bodies, the environment and the economy. We encourage you to talk to the farmer who raises the animals you eat.  Take a farm tour.  It’s good to be educated about where our food comes from.