Black Eye Peas & Collard Greens ~ New Year’s Eve Tradition December 29, 2013

Hello Friends and Happy (soggy) Sunday

Sitting here at the kitchen table, cutting out coupons and watching the rain fall I decided to fire up the iPad and read my emails (multi-tasking to the max).  After reading a new comment from Kirsten Womack I decided to repost the Kale and Black Eye Pea Soup recipe as a twist on my traditional New Year’s Eve dinner.  

The cooking and eating of Black Eye Peas and Collard Greens is a New Year’s Day tradition deeply rooted in the African American culture.  I have for many years always had a big pot of Black Eye Peas and Collard Greens simmering on the stove top while chicken wings were being deep fried on the side.  It’s tradition to eat a little of each immediately after kneeling in prayer on New Years Eve for good luck and prosperity heading forward. 

This year will be no exception, however, I may use the Crock Pot to cook them both together not only for the added luck but because it will make for an easier clean up.  

We also send one of our sons outside with money in his pocket and then have him be the first to walk through the front door.  This is not an African American tradition it’s just something fun to do!

What are your New Year’s Eve Traditions?

REPOST from 12/13/13

Today’s Friday Foodie Feature is Kale & Black Eye Pea Soup

Sunday I purchased a container of CutnClean Kale from Safeway to be used in my salads for the week.  However, after hearing the weather forecast for more snow I decided to use it to make a Crock Pot soup with Black Eye Peas.

In the winter, my grandmother used to make the best homemade vegetable soups using ingredients she already had in the refrigerator, freezer or pantry.  So in keeping with tradition I used some leftover celery stalks, an onion, garlic, carrots and Bouillon cubes to make this soup.

Ingredients:

• Dry Black Eye Peas – 1/2 bag
• Kale – 1/2 package
• Celery – diced
• Carrots – diced
• Onion – diced
• Garlic – diced
• Bouillon Cubes (2)
• Water
• Olive Oil
• Black Pepper
• Smoked Turkey Necks (optional)

Mama Midget (yes that was her name), never used measuring cups or spoons so neither do I especially when using the Crock Pot.  I just throw in what I have or think is enough.

Rinse and drain 1/2 bag of dry Black Eye peas

Add 2 Bouillon Cubes to 3 cups of hot water

Pour Olive Oil into Crock Pot just enough to cover bottom

Chop onion, garlic, carrots and celery and add to Crock Pot

Add Kale and sprinkle with Black Pepper

Pour in Bouillon Stock, adding more water to cover all ingredients if necessary

Stir and if desired add Smoked Turkey Legs or Necks

Cover and cook on low 8 hour, high 4 hours – depending on Crock Pot model.  Don’t forget to make some Skillet Corn Bread!

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