Early this new day of the new year, it is cold with a pale blue and white striated sky. In the upper Mid West, there is a blizzard. Only a few walkers, an occasional jogger trying to run off the turkey, the dressing, the pumpkin pie, the mashed potatoes, the gravy, the cranberry sauce. At my house there were a dozen cardinals pecking at the ground, a chortle of a lone bird nearby. I put birdseed in a squeezed orange half for the feathered neighbors. In my yard I have a deer made out of logs with a cardinal perched in his branch antlers. Inside it is warm with a Christmas tree and leftover wrapping papers.
Today is the day for blackeyed peas and collard greens.
Here is an old recipe for "Hoppin John":
Wipporwill peas or Red Rippers or Blackeyed peas
rice
ham hock
Cook dried peas with ham hock or fat back until done. (Actually you should put the peas on the stove to a boil in several inches of water the night before to soak)
Cook rice separately but not too thoroughly done.
Put rice into peas and steam all liquid into rice.
"Tastes good for a meal with green apple pie"
From Granny's Old Time and Modern Cookbook.
In all of my collection of old cookbooks, there is no recipe for collards.
Here is how to do it.
Get a big fresh green bunch of collards. Cut out the stems. Roll the leaves into a bundle and cut round slices.
Then cut again through the slices. Heat fat back or bacon in the skillet. Saute the collards in the fat.
Add salt and pepper to taste. (Garlic is good too). Add some water and heat. Cover and cook for as long as you like. Enjoy with the Hoppin John.
Happy New Year
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