Black-eyed pea Stew with Wilted Collard Greens

I am not a very superstitious person but every New Year I have to eat black-eyed peas for good luck. I think it's because my Mom insisted my siblings and I eat black-eyed peas as kids every New Years day. Even if we didn't want to eat it we had to have a "no thank you helping" which is just a polite way of taking one bite of something you don't want to eat. As an adult I have grown to love black-eyed peas and have adopted it as my own New Years day tradition.

This dish also includes pork and collard greens which are also good luck. Pork (or pig) symbolizes abundance and the giant flats collard greens leaves symbolize money.

Ingredients:

1lb dried  black-eyed peas

1 medium onion, chopped

1 celery stalk, chopped

1 carrot, chopped

2c collard greens, de-veined chopped

2 garlic cloves, minced

2 bay leafs

1/2lb thick cut bacon, cut into chunks

sea salt / pepper

4c water

4c chicken stock

1tsp cayenne pepper

2 tbsp apple cider vinegar

steamed white rice for serving

2tbsp coconut oil 

Method:

1. In a large dutch oven heat the chopped bacon until golden

2. Add the dried black-eyed peas and saute for about 3 minutes

3. Add 4c of water and bring to a boil. Reduce the heat, cover and allow to cook for 45 mins until the peas are cooked

4. Strain out the water and reserve 1 cup for later

5. In the same pot add the oil and heat. Add the garlic, onion, carrot, celery, bay leafs. Saute for 5-8 minutes until fragrant

6. Add the chicken stock & collard greens and bring to a boil

7. Add peas & bacon back to the pot along with the reserved broth

8. Reduce the heat and add cayenne, salt & pepper and allow to simmer, covered  for 30 minutes

9. After the 30 minutes add the apple cider vinegar and stir

10. Serve over white rice