Got Your Blackeyed Peas and Collard Greens for the New Year?

[cyberobb99]

Dec 30, 2015 18:59:32 GMT -5 oldgraylady said:

How do you fix 'em?

Mine are pretty simple. I wash, stem and chop up a blend of collards and turnip greens in salted water with some salt pork. Cook the peas in chicken bullion. serve with corn bread and country ham.

[Coaltrain]

After I clean, de-stem and cut to size the collards, I boil them in water with a bit of country ham and a couple of garlic cloves. When they are tender, a butter bite texture, I drain them.
At this point cook up about 3-4 slices of bacon. This is the really non-healthy part. Take out the bacon, crumble it, and then cook everything in that one skillet. I will add saute'd diced onion just to change it up.

My goal is to find new recipes for these.

[AlaCowboy]

Cooked a pork shoulder for Christmas. Had the bone and a good bit of ham left over so I put in a plastic bag in the freezer. New Years Eve I took it out, put it in a pot with dried blackeyed peas, and cooked it for about 4 hours on medium low. I sliced off a chunk of ham and saved it for the greens.
New Years morning I took some collards and turnip greens out of my garden, cut and washed them in cold water, and put them in a pot with the ham. Cooked for 2 hours. Cooked the beans on medium low for the same time. Made a skillet of cornbread in my grandmothers 115 year old cast iron skillet. All was ready at noon.