A Pot of Good Fortune

Eating black-eyed peas on New Year’s Day is widely believed to bring good fortune for the year ahead, auguring wealth and prosperity. Legend associates these humble peas with a "mystical and mythical power to bring good luck," as they symbolize coins and financial success. Collard greens are added to represent money and to ensure a financially prosperous new year. This recipe is one of my personal favorites—it’s subtly spiced with warm clove and allspice, creating a wonderful depth of flavor, and is light yet hearty, making it the perfect one-pot meal for gatherings. Freshly baked cornbread serves as a wonderful accompaniment and is said to represent gold, enhancing the traditional symbolism and flavors of the celebration.

SERVES: 6-8 (recipe is easily doubled to serve a large crowd)

TOTAL TIME: about 2 hours (does not include soak time)

WHAT YOU NEED

• 1 lb. black eyed peas (soaked overnight if you have time, see *note)

• 1 lb. smoked ham hock, meaty ham bone or slab bacon

• 1 teaspoon Kosher salt

• 1 small yellow onion, studded with a few whole cloves

• 1 bay leaf

• ¼ teaspoon black pepper

• ¼ teaspoon allspice

• 1 tablespoon vegetable oil

• 2 large garlic cloves, minced

• ¼ teaspoon crushed red pepper

• 1 pound collard greens, cut in 1-inch ribbons (about 4 cups)

• 3-4 scallions, cleaned and chopped, for garnish

WHAT YOU DO:

Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 5 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.

Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for about an hour, until peas are tender (*NOTE: if you did not have time to soak your peas, add about another hour to simmer time). Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat into rough pieces and set aside.

Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add ½ cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Taste and adjust seasonings. 

To serve, put greens and chopped meat in wide, shallow soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions and freshly baked corn bread if you’d like.