I sure hope it isn't bad luck to make black-eyed peas and greens AFTER New Years Day... I slacked a little bit this year. I also came nowhere near making the phenomenal peas/greens/chorizo I managed to whip up with some sort of mystical hungover intuition last year! (Not only had I not written down my recipe... but I didn't even have a blog last January!) But I'll continue to tweak it until I find THE hoppin' john recipe to start the year off right. This year I did a little something like this....
one large link of chorizo (or soy chorizo if you please)
1 lb fresh black eyed peas
1 cup chopped redonion (about 1/2 an onion)
1/2 cup chopped celery
1/2 cup diced green peppers
good quality canned Italian tomatoes (I liked Cento whole peeled tomatoes, chopped. I think where I went wrong, though, was using all 28 oz. It made for a VERY tomato-y base. I'd say use a 14 oz. can..)
1 large head of collard greens, torn
1-2 bay leaves
3-5 garlic cloves
1 quart chicken stock (or veg stock if you insist!)
1 tsp herbes de provence
In a large stock pot, saute the chorizo until brown. Add onion, celery, garlic, and green pepper. Cook until translucent. Add all other ingredients and bring to a simmer. Cook down for 40 minutes (or more if needed). Serve over rice with cornbread on the side!