Get you some!

Yep, it’s time to boil you up a mess of peas & greens to get your luck & money right for 2010. I’m fixin’ to try these Southern Living recipes this year:

Hoppin’ John

  • 1 (16-ounce) package dried black-eyed peas
  • 2 large ham hocks (about 3/4 pound)
  • 2 tablespoons bacon drippings
  • 4 cups water
  • 1 large onion, cut into wedges
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 to 1 teaspoon dried crushed red pepper
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon minced garlic
  • 1 chicken bouillon cube
  • Hot cooked white rice

Preparation

Bring dried black-eyed peas and water to cover to a boil in a Dutch oven; remove from heat, and let stand 1 hour. Drain.

Remove skin from ham hocks. Chop meat from ham hocks, reserving bones.

Sauté meat in hot bacon drippings in a large skillet over medium-high heat 3 minutes or until slightly browned.

Combine peas, meat, bones, 4 cups water, and next 8 ingredients in Dutch oven. Bring to a boil; reduce heat and simmer, gently stirring occasionally, 1 to 1 1/2 hours or until peas are tender. Remove and discard bones. Serve over rice.

Collard Greens

  • 1 smoked turkey wing, skinned
  • 1/2 teaspoon olive oil
  • 1 dried Anaheim chile, stemmed and chopped (about 3 tablespoons)
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 (16-ounce) package collard greens, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons lemon juice

Preparation

Remove meat from turkey wing; chop and reserve 1/2 cup. Reserve remaining turkey meat for another use. Separate wing bone at the joint; reserve drumstick portion of wing. Discard remaining bones.

Heat olive oil in a Dutch oven over medium-high heat. Add Anaheim chile; sauté 30 seconds. Add onion; sauté 2 minutes. Add garlic; sauté 30 seconds. Add reserved drumstick bone, collard greens, salt, red pepper, and black pepper to pot; cover with water to 1 inch above greens. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, for 2 hours.

Drain collard greens in a colander over a bowl, reserving cooking liquid. Discard turkey drumstick bone. Return cooking liquid to pan, and cook over high heat until reduced to 3/4 cup (about 40 minutes). Add greens and reserved 1/2 cup chopped turkey meat to pan; reduce heat, and cook 3 minutes or until thoroughly heated, stirring frequently. Stir in 2 teaspoons lemon juice. Serve warm.

Enoy!

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