Black-eyed Peas, Greens and Cornbread
In the United States,
New Years Day reminds some of us of an old southern tradition of eating black-eyed
peas with a side dish of greens; both seasoned with salted or smoked pork, as a
means of bringing good luck to the family in the coming year.
Preparing the
traditional meal has become fast, simple and easy compared to the days of our
grandparents who picked the peas and greens from their vegetable gardens or
were gifted the produce from family truck farms in the community. In addition,
many wild greens were available, such as asparagus, Burdock, clovers,
Chickweed, Curled dock, Dandelion, Polk salad and wild onion.
Here is what you need to serve dinner for
2 or 3 very lucky people!
1 small yellow onion, peeled and diced
1 bunch of green onions,
cleaned and cut in1/2 inch pieces
salt and pepper to taste
You will need two heavy 1-quart
saucepans and a small baking pan.
Method
Cut the bacon into small bits
and pieces, sauté half of the bacon in each saucepan (this will season the
pans). Remove from heat. Use a slotted spoon to remove the bacon from the pan.
Pour the bacon fat into a cup; then measure 2 tablespoons of the rendered fat back
into each pan. Set pans and bacon bits aside.
Prepare the corn bread mix as
directed on the package. It should take about 20 minutes to bake the cornbread.
While the cornbread is baking, sauté (in the 2 tablespoons of bacon fat) the
diced, yellow onion in one of the saucepans and sauté the green onions in the
other saucepan.
Add the black-eyed peas to
the sautéed yellow onion and add the greens to the sautéed green onions. Add ½
cup of water to each saucepan and let both pans simmer slowly, reducing the
liquid (about 20 minutes).
Incorporate ½ of the crispy
bacon bits into the peas and ½ into the greens just before serving.
SHEBOLITH SAYS...
Make knowing and using moderation a New Year's Resolution!
