Today, I decided to welcome the new year the way my mom always has -- with black eyed peas and ham hocks (my parents adopted this Southern tradition since Mississippi is the first place they lived after immigrating from the Philippines). I didn't really have a recipe, just the memory of how my mom prepared it as follows. It's the perfect way to spend the first day of the new year -- nice and easy, and on a budget (
groceries only cost $10):
Ingredients:
For Black Eyed Peas * 1 lb frozen black eyed peas (it's best with fresh black eyed peas, but they're not in season in Northern California during the winter)
* 8 ounces small to medium ham hocks
* 6 cups water (or at least enough to cover ham hocks in pot)
* 1 large onion, coarsely chopped
* 1/2 teaspoon crushed red pepper
For Collard Greens * 1 lb frozen collard greens (you can use fresh too, they just happened to be sold out of them today)
* 1-2 cups of chicken broth
* 1-2 tablespoons of apple cider vinegar (to taste)
* 1/2 teaspoon Tabasco sauce (to taste)
* 1 dash of salt
I placed the ham hocks sitting upright in my La Creuset French oven and poured in enough water to cover the tops of the meat. I then brought it to a boil and then set to simmer on low for the next 2 hours. When the meat was sliding off the bone, I took out each ham hock and chopped into medium sized chunks. I reserved the water they were boiling in (which by that time was 3/4 inch) and then added the frozen black eyed peas to it. I added another cup of water (optional) and then the chopped ham hocks on top. I brought the black eyed peas to a boil, then simmered again for 45 minutes until they were al dente. Meanwhile, I brought the chopped onions to a sweat in a different pan and added to the black eyed peas about halfway through they were done cooking. A couple dashes of black pepper and red flake pepper, and the dish was done!
About 10 minutes before the black eyed peas were ready, I prepared collard greens. I used about 2 cups of chicken broth and added a pound of chopped collard greens. Bring to a boil and them simmer. Add in a couple splashes of apple cider vinegar, some Tabasco sauce if you like, and a couple dashes of salt to taste.
I served the collard greens and black eyed peas and ham hocks with corn bread (jiffy brand with a pat of butter and honey, of course). For dessert, I had baked a red velvet cake and lathered it with cream cheese frosting.
Again, there's no better way to bring new year. Afterall, black eyed peas symbolize
good luck and they sure are tasty!!
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