Thursday, January 3, 2019

new year's black-eyed peas, greens, and cornbread

My paternal grandma, Mommee Melt, would've been proud of me today: I made the traditional black-eyed peas, cornbread, and greens that she always insisted on for good luck on New Year's Day. The only thing is, I was two days late. Good thing I'm not superstitious!

I just made up my own recipes for the greens and peas.

You'll need:

  • one small bag of dried black-eyed peas
  • salt and pepper
  • bacon
  • green beans
  • bay leaves
  • plenty of fresh garlic cloves
  • fresh mustard greens
  • one onion, chopped
  • olive oil
Do this:

Bring the dried black-eyed peas to a boil in a pot of water, then turn it off and leave it for an hour or two. Come back later and bring back to the boil and add bay leaves. When they're starting to soften, add salt, pepper, chopped bacon, chopped green beans, and whole cloves of garlic. Simmer till it's kind of soupy.

For the greens, wash and chop them into bite-sized pieces. In a frying pan, saute the onion in olive oil till soft, then add in some minced fresh garlic, the greens, and a little bit of water. Then season with salt. 

Serve with cornbread, and make sure you save some of the pot liquor from the greens and black-eyed peas for the cornbread too. And don't forget sliced tomatoes doused in seasoned salt.

Happy 2019!

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