I recently stumbled across the southern tradition of eating black-eyed peas, greens, and cornbread on New Year’s Day. We purchased some locally grown black-eyed peas and kale at the farmer’s market recently, so we’re ready to start the New Year on the right foot. Or is that the right stomach?
I will either make some kind of soup/stew with the black-eyed peas and kale, or serve black-eyed peas and rice on a bed of kale — cornbread on the side. If the dish turns out well, I’ll post the recipe here.
Happy New Year!