New Year Stew

Black Eyed Peas - Most Southerners will tell you that it dates back to the Civil War. Black-eyed peas were considered animal food.The peas were not worthy of General Sherman's Union troops. When Union soldiers raided the Confederates food supplies, legend says they took everything except the peas and salted pork. The Confederates considered themselves lucky to be left with those meager supplies, and survived the winter. Peas became symbolic of luck.

Collard Greens-  Collard greens (or any greens) sub for cabbage in the south because that's what we grow here in the late fall. The southern tradition: each bite of greens you eat is worth $1,000 in the upcoming year.

Pork-   a symbol of prosperity and gluttony.

Recipe from Tasty Kitchen

Ingredients:

2 whole Bunches Collard Greens, Washed, Stemmed, And Rough Chopped
2 whole Smoked Ham Hocks 
1 pound Cooked Ham, Diced To About 1/2"
7 cups Water
3 cans (15 Oz) Black eyed Peas, Rinsed
1 can (14 Oz) Chicken Broth, Low Sodium
2 stalks Celery, Washed And Sliced To 1/4"
1 whole Medium Onion, Diced
1 Tablespoon Worcestershire Sauce
1-½ Tablespoon Garlic Salt
2 teaspoons Creole Seasoning 

Directions:

In a large Dutch oven add water, ham hocks, garlic, salt, creole seasoning, and chopped collards. Heat over med/high heat, bring to a boil.

Cover and reduce heat to med/low and simmer for about an hour. Make sure you stir occasionally.

Add the remaining ingredients except for the black eyed peas.

Bring the heat back to med/high and simmer covered for 15- 20 minutes. After the 20 minutes reduce the heat and continue to simmer for another 20 minutes.

Remove the cover, increase heat to med/high and add the black eyed peas.

Simmer for another 20 minutes. Allow the broth to thicken.


Turn off the heat and let it rest for about 10 minutes.

Remove ham hocks with tong and set aside.  Shred the meat and return to stew.

Serve with cornbread

Cornbread-Corn bread represents pocket money or spending money.  The tradition stems from the color of the bread. It's color represented "gold" or "coin" money. Plus, it goes well with collard greens, peas and pork.