In our home we make black eyed peas cooked with a smoked ham hock, collard greens cooked in smoked turkey wings, cornbread, and some other type of pork as a main course! This year it will be an half of ham but in other years it has been pork chops or a pork butt.
In the South we believe the black eyed peas and collards are symbolic of money and pork is symbolic of progress because pigs root forward when foraging.
Does it work? I like to think so. Our family had a lovely year despite the country being in turmoil. My husband undertook a career change that finally gave him a job he adores. My little dumplin' is thriving in school and is a sweet child that is coming into his own personality. As for myself, I didn't accomplish all the goals I set for myself but I had a hand in the others meeting their potential so I am pretty content about the year as a whole. Looking forward to all the New Year holds...
Collard Greens
Recipe Courtesy of Paula Deen
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning *
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter
Directions
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
*We use Jane's Crazy Salt
These sound great...love me some collard greens
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