Wild Woman Kitchen

Eating black-eyed peas on New Year’s Eve or Day is thought to bring good luck for the coming year. Black-eyed peas and collard greens gives you even more luck; the peas symbolize coins and the collards represent green paper money for prosperity. Many Asian cultures also believe in eating certain dishes with greens and other ingredients during the Lunar New Year for similar reasons.

Black-eyed peas, which are actually beans, have long been eaten in the American South. They originated in West Africa. Some slaves reportedly ate black-eyed peas on January 1, 1863; in celebration of Emancipation Proclamation. This recipe is true soul food.

I wouldn’t worry too much if you didn’t eat them on New Year’s Day. Any chilly winter day will work. Regardless of superstitions, they’re inexpensive, pretty easy to make, and will warm everybody’s tummies on a cold January day. The acidity in the vinegar gives a little kick and color to the collard greens. The fiber in the beans and the vitamins in the collards are very healthy. I love adding the ham hocks for meatiness, extra flavor, and they symbolize health.

If you have dried black-eyed peas, by all means prepare them in your Instant Pot. This however may be one of those days in the year where you just want to make a cup of hot coffee and open a bag of frozen or a can. The collard greens are easy. Please don’t imagine a bowl of overcooked collard greens. These are vibrant and tasty.

I always keep a ham hock squirreled away in my freezer just in case. Otherwise, if you had ham for Christmas, then your ham bone and meat leftovers should be ready to go.

Serve with Southern Cast Iron Skillet Cornbread, No Buttermilk Needed which symbolizes gold. If you really want to go all the way, pair with a red drink to represent the blood shed by ancestors.

EQUIPMENT: Instant Pot with steamer insert, or large stove pot

Black-eyed Peas, Smoked Ham Hocks, and Collard Greens

Recipe by Anna Stockel Cuisine: AmericanDifficulty: Average

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

30

minutes

Ingredients

• Black-eyed peas

• 1 lb (about 2 cups) dried black-eyed peas, rinsed and sorted*

• 6 cups filtered water

• 2 teaspoons sea salt

• The stew

• 3 tablespoons olive oil

• 1 medium yellow onion, finely diced

• 4 whole garlic cloves, peeled and minced

• 2 smoked ham hocks

• 1 tablespoon red pepper flakes

• 2 sprigs fresh thyme

• 1 bay leaf

• 6 cups chicken broth

• 2 tablespoons Worcestershire sauce

• ¼ cup apple cider vinegar

• 1 lb collard greens; stripped off the middle stem if they are older but left intact with only the small bottom stem cut off the bottom of the leaf if they are younger.

• freshly ground black peppercorns

Directions

• If using dried black-eyed peas, follow the below directions. No need to let them soak overnight.
• Prepare black-eyed peas
• Set up the Instant Pot with the steamer insert.
• Add peas, water and salt.
• Secure the lid on and set valve to “Sealing.”
• Press “Pressure Cook” until it says “Normal” and enter a time of 15 minutes.
• When cooking is complete immediately release the pressure.
• Remove the steamer insert with the peas and set aside. Let the peas drain.
• Empty the water from the inner pot.
• Finish the stew
• Heat oil in an Instant Pot on high sauté or a large heavy bottomed pot over medium high heat on the stove until it shimmers.
• Add onion and garlic and cook, stirring often, until the onions begin to soften, don’t let them brown.
• Add chicken broth and ham hocks or ham bone and meat.
• Pressure cook on high for 40 minutes then release steam naturally for 20 minutes.
• Set to Slow Cook, High setting. Add precooked, canned, or frozen black-eyed peas now. Stir in red pepper flakes, thyme, and bay leaf.
• Once soup has come back to a simmer, add Worcestershire sauce, cover, and cook, stirring occasionally, for 1 hour.
• Add vinegar and collard greens. Cook them until they are only wilted and do not lose their bright green color.
• Correct any seasoning with sea salt and freshly ground black pepper. If you like a bit more spice, stir in a few more red pepper flakes or add cayenne pepper.
• Break up ham hock meat with a metal spatula.
• Serve in bowls with plenty of the good gravy and a good helping of the ham meat.

Notes

• *or two cans organic black-eyed peas, or two 16 oz bags frozen black-eyed peas