On New Years Day this year I wasn’t really in the mood for the usual black-eyed peas, collard greens, and cornbread. I cooked up the beans anyway, so that we could each have a spoonful for good luck in the new year.
As we were eating the full meal on Sunday, I realized that I need a fool-proof recipe for black-eyed peas. Simmering them with onion, garlic, peppercorn, and some sort of pork isn’t cutting it. Anyone have a good recipe?
My recipe for collard greens, on the other hand, is pretty good. This comes from a Wegmans magazine before they turned semi-homemade.
16 oz package chopped collard greens
1 tb vegetable oil
1 c chopped onions
1 c chicken broth (or whatever)
1 minced jalapeno
2 tb sugar
2 tb cider vinegar
pinch of red pepper flakes
Blanch collard greens in boiling water for 2 minutes in a large pot of boiling salted water. Shock and let drain.
Heat oil in a saute pan and cook onions until translucent.
Add broth and bring to a boil. Add jalapeno and greens. Simmer, stirring occasionally, about 20 minutes.
Stir together sugar and vinegar until dissolved. Stir into greens along with red pepper flakes.