Winter Greens and Black-eyed Pea Soup

There is an old southern saying, "Eat poor on New Year's and eat fat the rest of the year."  Now I'm a sucker for traditions...and every New Year's day growing up my mom cooked black-eyed peas...I hated them at the time, I think every kid does, but now I willing gobble them up...and of course they are known to bring good luck.

Usually I make Hoppin' John, but this year I was ready for a change.  So a soup that combines black-eyed peas and greens, which are also considered lucky...eaten with cornbread, also lucky...I think I'll have all the good luck I need in 2012!

And hopefully keep a few of my New Year's resolutions...

eat less processed foods...more whole grains, fruits, and vegetables...

run/jog/walk/crawl 1,000 miles...shouldn't be hard it's less than 3 miles a day...

and to put more effort into blogging...I've been a slacker.

Now this soup only brings you luck if you eat it on New Year's Day, but it is so worth making anytime.

Winter Greens and Black-eyed Pea Soup

adapted from Taste of the South Dec/Jan 2012

3 tbs vegetable oil

3 tbs butter

1 cup diced Vidalia onion

1 tbs minced garlic

1- 16 oz bag cut and washed collard greens

1- 16 oz bag cut and washed turnip greens

2 quarts chicken broth

2- 15 oz cans black-eyed peas, drained and rinsed

1 lb diced ham

1/2 tsp crushed red pepper flakes

1 tbs sugar

1 tbs apple cider vinegar

2 tsp kosher salt

1 tsp ground black pepper

In a large dutch over, heat the oil over medium high heat.  Add the butter and let melt.  Add onions and garlic, cook until tender, about 10 minutes.  Add the greens one bag at a time, wilting after each addition.  Add broth, peas, ham, crushed red pepper, sugar, apple cider vinegar, salt, and pepper.  Bring to a simmer, cook stirring occasionally, until greens are tender, 45 minutes to an hour.  Serve with cornbread and pepper sauce.