I’ve made the turn. After my 11th year in the South, my cooking and taste preferences have taken a distinctive Southern turn to where I barely recognize a dish that doesn’t start with butter. 2012 marked a huge change where I actually took the time to tackle my first batch of Black Eyed Peas and Collard Greens instead of the two cans I normally thrust at my husband. After a ton of research and hard decision making (basically, looking to see what I had available in the fridge) I have to admit, they both turned out great. So good, my husband has confiscated the recipes for his own use.
For my Yankee kind that are scratching their heads thinking I’ve lost my mind, here’s some background.
Collard Greens (Recipe here)
Collard Greens are a staple in the South, made typically with smoked pork/ham/bacon, onion, vinegar and red pepper. They are typically grown from January to April but I have yet to see a month where fresh collard greens weren’t available in the store. Basically, this is eaten New Years Day to ensure wealth because the leaves look like folded money. Personally I think it looks like wet money left in the washer…but what do I know, I’m a Yankee. The liquid that is left over is called pot liquor/potlikker/pot likker and is supposed to be filled with vitamins and nutrients, just like my nightly glass of wine.
Black Eyed Peas (Recipe Here)
Black Eyed Peas are meant to bring prosperity in the New Year. Not only a Southern tradition, but also a Jewish good luck tradition that dates back eons. I had really only eaten these little gems in Texas Caviar (to die for) and was a little concerned when the first thing out of my Southern husband’s mouth was that he was going take them and immediately go make Hoppin’ John. (I know, what the hell? Hoppin’ John is black eyed peas with rice.) However, after tasting them, he was into them au natural. Go figure.
So may we all have prosperity and wealth this year and at the very least some tasty dishes.