It is two days until 2024 and I always look forward to our New Year’s Day menu:

Hoppin’ John, Collard Greens and cornbread

Hoppin’ John is a southern dish that makes black-eyed peas exceptional. Sop it up with some cornbread and it will warm your soul.

It’s a simple dish really, just takes time to allow all the flavors to come together—like a hearty soup.

My Collards recipe is made with apples sliced in thin strips like fries, which I believe adds a sweetness to the greens. It’s so delicious!

I won’t make you wait any longer…

Hoppin’ John

2 c. dried black-eyed peas
1/2 lb. ham
2 qts. water
1 c. uncooked white rice
1 c. chopped onion
1 c. chopped celery
2 t. butter or margarine
1/2 – 1 t. Italian seasoning
1 t. sugar
2 t. salt
1/4 t. pepper

Sort and wash peas; place in a heavy saucepan. Cover with water, and bring to a boil; cook 2 minutes. Remove from heat. Cover and let soak for 1 hour, drain.

Combine ham and 2 qts. water in a large dutch oven. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add peas; bring to a boil. Reduce heat; cover and simmer 45 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer an additional 30 minutes or until black-eyed peas are done. Remove ham; cut into small pieces. Stir ham into mixture.

Serves 8

Fried Collards with Apples and Bacon

INGREDIENTS:

2 lbs. Collard Greens, washed and cut in 1/4″ thick slices, tough center stalk removed
1/4 c. hot vegetable oil
1/2 c. chicken stock
1 tsp. salt
4 tsp. apple cider vinegar
1/2 tsp. dried crushed red pepper flakes
2 small Fuji apples, cored and sliced thin like matchsticks
4 slices bacon, cooked but not crisp and cut into fourths

DIRECTIONS:

Stir-fry collards in oil in large dutch oven over medium-high heat stirring often until wilted.
Add chicken broth, salt, apple cider vinegar and pepper flakes.
Stir-fry 3 minutes or until greens are crisp tender.
Gently stir in bacon and apples and cook stirring often until tender, about 2 minutes. Note: I like to simmer these longer on the stove for more tender greens. But both ways are delicious.

Food has always been Tom’s love language, so any food I make is to bless him. I hope it blesses your family—Happy New Year!