It's a Southern tradition to eat black eyed peas and collard greens on New Year's day. If you dig down far enough, you'll find I'm a Southern boy in my heart. In fact, one of the "worst" insults I can hurl at my brother Phil is "yankee"- he was born in Connecticut and went to school in New York. But he HATES being called a yankee (but oddly "yank" is ok since that's what our unenlightened Aussie friends call all 'Mericans).
In any case, black eyed peas = good luck for the coming year. And collard greens = wealth (green = money, get it?). I usually sub out the collards for roasted brussels sprouts, or kale.
And I totally stole this recipe from Emeril.
I also usually do some sort of feat of strength on New Year's Day in the morning. I usually do a trail run, but I think this year I'm going to do Atomic Athlete's Christmas Eve pain-fest:
100x Burpees over Sandbag
100x Sandbag Back Squats
100x Sandbag Get-ups
On to the recipe.
Southern Black Eyed PeasIngredients
- 1 pound GF smoked sausage, chopped
- 1 medium size yellow onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 4 cloves garlic, chopped
- 2 cloves garlic, minced
- 5 sprigs fresh thyme
- 4 bay leaves
- 3 teaspoons fresh parsley, chopped
- 8 cups chicken stock
- 1 pound black eyed peas (fresh is best, dried is still great, frozen will work) (if you use dried peas, be sure to soak them overnight)
Happy new year!