A Southern New Year’s Day Tradition: Black Eyed Peas, Collard Greens, & Cornbread
It is time to kick off the another trip around the sun with A Southern New Year’s Day Tradition: Black Eyed Peas, Collard Greens, & Cornbread! …
Updated: December 2023 | Originally Published: December 2018
A Southern New Year’s Day Tradition: Black Eyed Peas, Collard Greens, & Cornbread
What is the Southern New Year’s Day Black Eyed Peas and Collard Greens Tradition?
A long held tradition in the south for luck and prosperity throughout the year is to eat black eyed peas, collard greens, and cornbread on New Year’s Day.
Black Eyed Peas & Collard Greens
Ingredients
Black Eyed Peas
- 1 medium-size yellow onion, chopped
- 1 tablespoon garlic cloves, chopped
- 1 teaspoon chopped fresh thyme
- 1 can diced tomatoes, drained
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoon kosher salt
- 8 cups chicken broth
- 4 cups fresh or frozen black-eyed peas
- 2 tablespoons olive oil
Collard Greens
- 2 1/2 pounds collard greens, ribs discarded and leaves chopped
- 1 jalapeños, diced
- 1 1/2 cups chicken stock or broth
- 1 small yellow onion, diced
- salt
- black pepper
Southern Buttermilk Cornbread
- 1/2 cup butter
- 2 eggs
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup buttermilk
Black Eyed Peas, Collard Greens, & Cornbread Instructions
Black Eyed Peas
In a large pot add the olive oil onion, garlic, thyme, black pepper, cayenne, cinnamon, and 1 teaspoon of the salt.
Cook, stirring occasionally, until onion is tender, about 5 minutes. Add the broth, tomatoes, and the black-eyed peas. Bring to a boil over medium-high heat. Reduce heat to low, and simmer until peas are tender, about 40 minutes.
Drain the black-eyed peas, leaving 1 cup of the broth in the pot. Set aside and keep warm.
Collard Greens
In a large saucepan, combine the chicken stock with the jalapeños, diced onion, and a big pinch of salt and pepper. Bring to a boil.
Add the collards in large handfuls, letting each batch wilt slightly before adding more.
Cover and cook over moderate heat for 30 minutes or until the collards are tender.
Uncover and continue to cook, stirring occasionally, until the broth is slightly reduced. This will take about 10 minutes.
Discard the discard the jalapeño.
Plate with hot buttered Buttermilk Cornbread. ENJOY!
Southern Buttermilk Cornbread
Preheat oven to 400°F.
In a mixing bowl, add the eggs and beat with a fork until blended. Stir in the buttermilk and the baking soda. Add the cornmeal, flour, and salt and stir until just combined.
A FEW LUMPS ARE JUST FINE AND DANDY.
Melt the butter in large cast iron skillet. Remove from the heat. Pour the batter into the hot butter and quickly stick the skillet into the hot oven. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Turn the cornbread out onto a plate and serve warm.
May your year be filled with luck and fortune!
Love + Joy + A Whole Lot of Sparkle and Charm!
Happy New Year!
A Southern New Year’s Day Tradition: Black Eyed Peas, Collard Greens, & Cornbread
Ingredients
Black Eyed Peas
- 1 yellow onion chopped
- 1 tablespoon garlic cloves chopped
- 1 teaspoon thyme chopped
- 1 can diced tomatoes drained
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoon kosher salt
- 8 cups chicken broth
- 4 cups black-eyed peas fresh or frozen
- 2 tablespoons olive oil
Collard Greens
- 2 1/2 pounds collard greens ribs discarded and leaves chopped
- 1 jalapeños diced
- 1 1/2 cups chicken broth
- 1 small yellow onion diced
- salt
- black pepper
Buttermilk Cornbread
- 1/2 cup butter
- 2 eggs
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions
Black Eyed Peas
- In a large pot add the olive oil onion, garlic, thyme, black pepper, cayenne, cinnamon, and 1 teaspoon of the salt.
- Cook, stirring occasionally, until onion is tender, about 5 minutes. Add the broth, tomatoes, and the black-eyed peas. Bring to a boil over medium-high heat. Reduce heat to low, and simmer until peas are tender, about 40 minutes.
- Drain the black-eyed peas, leaving 1 cup of the broth in the pot. Set aside and keep warm.
Collard Greens
- In a large saucepan, combine the chicken stock with the jalapeños, diced onion, and a big pinch of salt and pepper. Bring to a boil.
- Add the collards in large handfuls, letting each batch wilt slightly before adding more.
- Cover and cook over moderate heat for 30 minutes or until the collards are tender.
- Uncover and continue to cook, stirring occasionally, until the broth is slightly reduced. This will take about 10 minutes.
- Discard the discard the jalapeño.
- Plate with hot buttered Buttermilk Cornbread. ENJOY!
Southern Cornbread
- Preheat oven to 400°F.
- In a mixing bowl, add the eggs and beat with a fork until blended. Stir in the buttermilk and the baking soda. Add the cornmeal, flour, and salt and stir until just combined.
- A FEW LUMPS ARE JUST FINE AND DANDY.
- Melt the butter in large cast iron skillet. Remove from the heat. Pour the batter into the hot butter and quickly stick the skillet into the hot oven. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Turn the cornbread out onto a plate and serve warm.
Nutrition
Check out this charming NYE Kissing Kit for a NYE Party.
Is there a way to pick up those three specific items the Black Eyed Peas collard greens in the cornbread already prepared
Valerie,
Happy New Year to YOU!
I would say your best bet would be a local Cracker Barrel for a “pick up/heat up” option. 🙂 Last year we pre-ordered out Thanksgiving from Cracker Barrel and it was very good.
Of course you can pick up canned collard greens, frozen or canned black eyed peas, and bake a quick Jiffy Mix cornbread. 🙂 I do recommend two tablespoons of butter per 3 cups of in the black eyed peas, a dash of vinegar and hot sauce on the canned collards, and swap milk for buttermilk in the Jiffy mix. I have done this many times throughout the years. 🙂
Hope this helps! LOVE + JOY + A WHOLE LOT OF SPARKLE AND CHARM IN 2023 TO YOU! -gwyn