Even though Don and I are living in Kansas, our hearts belong to the South and its many traditions. The tradition of eating black eyed peas and greens (for luck and prosperity) on New Year's Day is one we've enjoyed - but only if someone else cooked it. Until now! Today I bring to you quite possibly the EASIEST recipe for greens and peas...it includes an entire ham so makes a perfect main meal, AND is done in the crock pot. Even though I am a day late for the New Year :) this is heavenly to serve on those cold winter nights we've got ahead of us. Top it off with another EASY recipe (quite possibly the most delicious cornbread ever) and you will be singing my praises in 2013!
Yes - I know my photography skills still suck it. On the resolution list AGAIN! :)
Good Luck Greens and Peas with Ham (adapted from Southern Living recipe)
32oz vegetable broth
32 oz frozen black eyed peas (defrosted)
1 sweet onion, cut in to eigths
1/4 cup apple cider vinegar
1/4 tsp red pepper flakes
2T light brown sugar
2T dijon mustard
1 smoked, fully cooked, semi-boneless ham (approx 5 lbs - we used one that was already sliced)
16oz package shredded fresh collard greens
Place first 5 ingredients in a 6qt slow cooker. Stir together brown sugar and mustard - rub over ham. Place ham in slow cooker. Cover and cook on HIGH 6-7 hours or until ham is tender.
Uncover and add collard greens. Cover and cook on HIGH 1 hour or until tender. Remove bone and stir to mix ingredients. Use slotted spoon to serve.
Shelia's Texas Cornbread
1 stick of butter, melted
3 boxes of Jiffy Cornbread mix
1 can cream corn
1 1/2 cups shredded cheddar cheese
Empty boxes of cornbread mix in to a bowl. Add eggs, cream corn, cheddar cheese and half of the melted butter. Mix together.
Pour the other half of the melted butter in to a 9x13 baking dish and spread to cover the bottom of the dish. Pour batter in to baking dish and cook at 400 degrees for about 30 minutes or until a knife inserted in the center comes out clean.
Enjoy - and Happy New Year!