The New Year is upon us! A time for new beginnings, a fresh start, a new chapter. More realistically, it is a time every year that I make plans and goals to workout that will last for about 3 months and then I complain about never having time to workout until the next New Year. BUT THIS YEAR I MEAN IT! Anyway, that’s not what this is about.
This is about a good old Southern, American tradition. Collard greens and black eyed peas.
Collard Greens: money in the new year.
Black Eyed Peas: a symbol of good luck.
Last year I made basic black eyed peas and Paula Deen’s collard greens. Now let me just tell you something right now, if you decide to make Paula Deen’s collard greens recipe (find here), BE AWARE that her house seasoning is meant to be made and used as you like, but the recipe only actually calls for one tablespoon of it. I, however, used the entire house seasoning recipe and they were almost unbearably salty. Thank God I have good friends who put on a good face and ate them anyway. (Who am I kidding; they totally made fun of me and just suffered through them).
This year though, I wanted to try something different and do a take on my favorite soup. Usually my favorite soup includes kale, onions, sausage, and great northern beans. So I did the exact same thing but switched out kale for collards and white beans for black eyed peas. I’m not going to lie to you, this soup is really delicious. "Collard Green Black Eyed Pea Soup".
-1 lb sausage of choice (I used smoked kielbasa)
-one medium sized onion, diced
-1 clove garlic, minced
-1 package rehydrated black eyed peas (I got these from Whole Foods, if you don’t get ones that are rehydrated make sure to soak overnight)
-2 bunches collard greens, cleaned and cut, stems removed
-5 cups chicken broth
-2 cups water
-1 bay leaf
-salt and pepper
Alright, so I started by browning the sausage in a dutch oven.
Cook in about a tablespoon of olive oil over medium high heat until yummy and brown like so, about 7 minutes. Remove and set aside in a bowl.
Wash collards, remove the center stem and cut into pieces. Look at that pretty green color!
Add the onion to the dutch oven with a dash more olive oil and cook until translucent, about 5-7 minutes. Season with salt and pepper. Add garlic and let that cook until fragrant, 1 minute.
Add in the browned sausage and peas. Top with the collards and season generously with salt and pepper before adding the broth and water. Push the greens down with a spoon to submerge them. If you like a soupier soup, add more water as needed.
Bring soup to a boil. Add a bay leaf, reduce soup to simmer and cover. Let cook for 40 minutes or until beans are soft.
Remove bay leaf and there you have it. An easy and delicious way to get your luck and money in before the New Year!
I hope you all have a safe and happy New Year's Eve! I'm super excited for tonight to see one of my favorite bands, The Revivalists. Check them out here.