A recipe even those who don’t like black eyed peas will love. And easy peasy in the crock pot! Here’s a picture of my peas getting started this afternoon. Growing up in the south meant that on New Year’s day we were having black eyed peas, collard greens, cornbread and pork chops. I don’t think you can eat any more southern than that. Admittedly, I’m not a big fan of black eyed peas. Do I have to eat a spoonful or 365 of them for each day of the year? And collard greens don’t rotate through for dinner very often. But I don’t want to press my luck (pun intended) by not eating them on New Year’s. Black eyed peas and collard greens are said to bring good luck and prosperity all year. So here’s my recipe. Those who love them will eat the whole pot. Those who don’t will still enjoy them enough to not miss out on any good fortune in 2019. Enjoy and Happy New Year!
1 bag of dried black eyed peas (rinsed and picked through for stones)
1 white onion, diced
1 green bell pepper, diced
3 cloves of garlic, rough chop
3 smoked ham hocks
2-4 cartons (32 oz. each) of chicken broth
Salt and pepper to taste
1 bunch of collard greens (washed with stems removed), rough chop
Put washed peas, onion, bell pepper, garlic, ham hocks and salt and pepper in a crock pot. Add 2 cartons of chicken broth. Make sure peas are covered with liquid. Turn crock pot on low and let them cook for about 4 hours, occasionally checking to see if you need to add more liquid. After 4 hours, add the collard greens and let them cook another few hours until desired tenderness. The beauty of this recipe is that you can leave them in the Crock-Pot overnight as long as you add plenty of liquid. Enjoy!