Being from Alabama, our traditions included many superstitions. Like the bad luck of a black cat crossing your path (you had to turn around and go the other way, which my mom did on more than one occasion, even in the car), or 7 years bad luck if you break a mirror, or you don't drink milk when you eat fish (cat fish in particular) because of the bones (something about coating your throat so you don't feel the bones and you choke, my grandfather was a stickler for this one). You get the idea. One in particular that gained traction even outside the South was the requirement to eat at least one black eyed pea on New Year's Day for good luck the rest of the year.
That's all well and good until one marries a "yankee" who never ate peas or greens growing up. And still isn't a fan of either.
Well, this recipe converted him. I tried to figure out a way to hide the peas and work on the flavor and texture of the greens. This was accomplished combining the peas and greens and adding delicious, texture laden wild rice and tomatoes. Not just any wild rice, but wild rice direct from Minnesota by way of my close friend Liz. Liz makes a fabulous wild rice casserole, know as a hot dish in Minnesota. More on that another time!
The result of my creative efforts was hearing my husband say, "this is really good"! Of course the buttered cornbread helped. I knew he meant it when he had some for lunch the next day. I could eat greens and black eyed peas every day.
The tradition in the South is to add ham hock or salt port to the peas and the greens while cooking. Since we both have long since given up pork, and are focusing on a healthier diet, pieces of turkey bacon worked quite well. Another hint for getting a bit more smoky flavor is to add smoky paprika. It works great.
The recipe makes a pot full and the leftovers freeze very well.
Ingredients:
1 large sweet onion diced
6 cloves of garlic minced
2 pieces turkey bacon cut into small pieces
2 tbsp. oil
32 oz. chicken stock
1 tsp sea salt
1/4 tsp cayenne powder
1/2 tsp black pepper
15.5 oz. can diced tomatoes
15.5 oz. can black eyed peas
1 tablespoon apple cider vinegar
2 bunches collard greens washed, stemmed and chopped
3/4 cup wild rice, rinsed
Heat oil over medium high heat in large pot. Add turkey bacon and onion and sauté until onion is soft. Add garlic and sauté until fragrant. Add salt, cayenne powder, and black pepper.
Stir in chicken stock, wild rice, and collards. Turn heat to medium low and cook until rice is done and collards are tender, about 45 minutes. Add vinegar.
Add canned tomatoes and peas. Heat thoroughly. Add more salt and pepper if needed.
Serve with cornbread (crumble it in!).
Enjoy!