Friday, January 9, 2009

Aunt Lisa's Black-Eyed Peas and Turnip Greens

From Aunt Lisa:

"I saw on the dining blog that Anna was talking about black-eyed peas as a New Year tradition, particularly in the South, and I wanted to add a comment. The southern tradition of eating black-eyed peas and collard greens is that the peas you eat represent coins you will get in the coming year and the greens represent paper money. The recipes below are the traditional method of preparing these dishes. Collard greens are really hard on the system for me so I always do turnip greens.

Black Eyed Peas

-1 lb. Dried Black Eyed Peas
-1 large meaty hambone or ham hocks (I use the bone from the Honey Baked Ham we have at Christmas – throw it in the freezer until New Years)
-1 large onion, chopped, preferably Vidalia
-Red Pepper Flakes

Sort and rinse peas and then soak overnight. Drain peas. Add hambone or hocks to large pot with 6 cups water. Add onions and peas. Add a tablespoon of salt (more or less to taste) along with pepper and red pepper flakes to taste. Bring to a boil and then reduce to a simmer for 2 hours or until peas are tender. Add water as needed.

Turnip Greens with Smoked Turkey

-1 lb Turnip Greens or other greens of your choice
-Smoked Turkey Wing
-salt to taste
-1 tsp sugar – essential to counteract bitterness
-Black pepper
-Cayenne Pepper

Serve with Hot Pepper Vinegar – I use Glory Foods brand

Brings 6 cups of water to a boil an add turkey wing. Boil wing for 10 minutes and then add greens, salt, sugar and peppers. Cook on low for an hour or so until greens have softened to your taste. Serve in a bowl with lots buttered cornbread to soak up the pot liquor. Pass the pepper vinegar so everyone can add as they like.

Oh and I forgot, after the peas or greens are done, remove the ham bone or the turkey wing, chop up all of the meat and add back to the pot.

Also if you don't use the meat in the greens you could start out with stock instead, either vegetable or chicken."

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