Collard Greens & Chorizo Soup with Black Eyed PeasFriday, January 01, 2016
If you grew up in the south (or had parents who did) you probably eat greens, black eyed peas, some form of pork and cornbread on New Year's Day. It's tradition. It's symbolic of good luck and prosperity. It's a comforting, humble meal.
It takes forever to cook.
I don't know about you, but after two major holiday dinners back to back, nothing about standing over a pot of beans that I don't even like all that much is appealing to me. Making southern greens, with a New Year's hangover?
So here's the cheat code. Why not have all of your traditional good luck foods in the same pot? (Minus the cornbread, but that takes all of 30 minutes to knock out on the side.) I brainstormed a few dishes and this was my favorite result. It's a New Year's inspired soup packed with collard greens, spicy chorizo pork sausage and just enough black eyed peas to fulfill the requirement. The best part? It only takes about an hour to put together, and it gets better as leftovers over the next couple days. Once again, I used my favorite Portuguese kale soup as inspiration and changed the ingredients to end up with something slightly new. I love when it's that easy. If you can find rehydrated black eyed peas at the store, the texture will be a little more al dente than canned beans, but less work than starting with dried. That said, I give you permission to use canned beans here. Seriously.
I made a sweet potato cornbread to go along with my soup. It was an older recipe that I hadn't made in awhile but the flavors really complemented each other. I'm still tweaking that one and I'd be lying if I said I'd get that up on the blog anytime soon - but I did just post a really great sweet potato biscuits recipe last week. If you'd like to stick to cornbread, check out my Sage Brown Butter or Jalapeno Bacon skillet cornbread recipes for ideas!
Total Time: 1 hour
Yield: About 2 1/2 quarts
Special Equipment: Dutch oven or other large pot with a lid
Happy New Year to all of my readers! I'm excited to make some major changes to this blog, and for big moves lying ahead in my professional endeavors. If you haven't already, don't forget to share your #FoodResolution on Twitter or Instagram. Let me know how you'll be eating or cooking differently in 2016. I'll be using your responses to generate some content this month and help you achieve those New Year's kitchen goals!