Black-eyed peas have been soaked overnight, organic collard greens washed and ready, and all the other ingredients for New Year’s Day are waiting to be prepped for a hearty soup tonight.
Growing up in the Tidewater area of Virginia, my family ate black-eyed peas and collard greens on a regular basis, but I don’t remember them on New Year’s Day. Did everyone in the South except our family eat collard greens and black-eyed peas the first day of each new year? Is this a new-ish thing or not? I am a little superstitious so I follow along.
My mother always served black-eyed peas mixed with stewed tomatoes. Collard greens was always served alongside a cruet of vinegar that we splashed atop the hot greens. I can’t remember my mother ever combining the peas and collards as I am doing tonight… although better memories of a sibling might correct me!
Last year I made the traditional Southern Hoppin’ John over rice. This year we are having soup based on a tasty recipe in the New York Times…. minus the ham hock.
Wealth should be breaking down the door! And if I feel especially lucky after I dine tonight, I’ll be standing in line for the Powerball on Wednesday that has reached over 440 million buckaroos and growing.
Happy, Healthy, and Wealthy New Year wishes for all.
PS: It’s been 10 minutes and I’ve already been corrected by a sibling with a better memory than mine. We did eat both black-eyed peas and collard greens on New Year’s Day. Lucky me!