Black-Eyed Pea and Collard Green Stew
My grandmother would fix two special things for our dinner every New Year’s Eve: collared greens and black eyed peas. And every year they were terrible. We would yell and complain and she would retort that at least one bite must be taken for wealth and good fortune finding us in our year to come. I’m from Kansas, but I believe this is a southern tradition. Apparently it dates all the way back to the Civil War.
May your new year be blessed with wealth and good fortune. At least you’ll start it with a great meal.
2 Cups dried black-eyed peas
1 Tbs. canola oil
3/4 C. finely chopped yellow onion
8 oz. kielbasa sausage, halved lengthwise and cut into 1/2 inch pieces
4 C. chicken broth
1 tsp. salt
1/2 tsp. crushed red pepper
1/2 tsp. ground black pepper
2 bay leaves
1 Tbs. cider vinegar
1 (28 oz) can diced tomatoes
1 bunch collard greens – chopped
1. Sort and wash peas; set Aside.
2. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 10 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
3. Stir in broth; bring to a simmer, scraping pan to loosen yummy browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
4. Stir in vinegar, tomatoes, and greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves. Serve with warm cornbread drizzled with honey.