2021 has [finally] come to a close. I don’t know about yall, but it was a doozy for us on this end. However, I have high hopes that things are going to start looking up in 2022!
To start the year off right, my granny always insisted that we eat southern collard greens and black-eyed peas on New Year’s Day. The greens were to represent money and the peas symbolized coins.
Granny also insisted that one must not wash clothes or do housework on New Year’s Day because whatever you do on January 1st you’ll do the whole year long!
Well, it turns out you still have to do housework and laundry whether you avoid it on the 1st or not, lol!
But nevertheless, I personally love these traditions. It’s little things like this that form our culture, and I find that really interesting, and entertaining!
So, if you want to partake in this New Year’s Day superstition and rake in the dough each year, be sure to have yourself some greens and peas and start the year off right!
If you’re short on time, your local BBQ joint, or maybe Cracker Barrel, is probably a good place to find greens and black-eyed peas. I had to work this year so we went this route. Not to toot my own horn, but I have gotten so used to my greens recipe, that the BBQ joint greens just did not meet the mark. So prepare yourself, this recipe will spoil you!
However, whether it’s New Year’s Day or not, if you want to try your hand at making traditional Southern greens, I’ve put together the recipe I use below. And let me just tell you, this is the only collard greens recipe you’ll ever need!
And don’t worry, this is the absolute EASIEST recipe to follow. I avoided making greens for the longest time because I was intimidated and thought they were complicated.
The only hard part is making sure you have enough time. This recipe takes about 2 hours or so to make. This is to let the flavors have enough time to get to know one another. Other than that, it’ll be an easy day.
I want to wish you the best for 2022. Here’s to a happy, healthy, and prosperous New Year!
Southern Collard Greens
Prep: 10 mins
Cook time: 2 hours
Ingredients:
2 tablespoons olive oil
2 strips of thick-sliced bacon (or smoked ham hocks if you can find them, I always use bacon)
1/2 large sweet onion
2 tsp minced garlic
1 tsp hot sauce, then more to taste
1 tsp red pepper flakes (I don’t measure this, but 1 tsp is a good starting point. I do a bit more than this).
1.5 tsp Ground pink Himalayan salt, to taste
1 tsp Fresh, coarsely ground black pepper, to taste
4-6 cups chicken stock (I start with 4 and then add more as the liquid cooks off)
1 tbsp brown sugar
2 tbsp apple cider vinegar
3 lbs washed collard greens, destemmed, cut into strips
Instructions:
- In a large pot, I use a dutch oven (here is the link to Amazon for the one I use Amazon Le Creuset Cast Iron), warm oil over medium heat. Add bacon and cook approx 4 mins on each side.
- Add chopped onion and cook, stirring intermittently, until translucent. Then add garlic, red pepper flakes, chicken stock, salt, pepper, and hot sauce. Stir to combine.
- Reduce heat, cover pot, and allow to simmer for at least one hour.
- Prepare your collards by cutting out the large stems, rolling the leaves, then cutting them into strips while they are rolled. (Think of slicing a carrot perpendicularly. Cut across the rolls. Once unrolled, you’ll have thin slivers of the leaves).
- Add sugar, vinegar, and cut greens to your pot.
- Allow to cook, simmering over medium-low heat for at least another hour. Again, keep an eye on the pot and add more chicken stock as needed.
- After an hour, taste and add additional hot sauce, salt, and/or pepper to taste.
**Important!!: Don’t put any greens on your forehead. Your tongue will slap your brains out trying to get to them 😛
- Serve and enjoy!!
Still got food on the brain?? Check out my post about Atlanta’s Best Sushi or dive into some of San Diego’s Best Cafes!
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