Black-eyed peas are a traditional New Year’s food in the South that’s believed to bring good luck to anyone that eats them on January 1st. But TMD patients can benefit from chowing down on these soft, protein-rich legumes anytime of the year. This healthy black-eyed pea recipe from the New York Times will help you get the New Year off to a great start!
2 pounds black-eyed peas (soaked overnight)
2 pounds smoked ham hock or bacon
2 tablespoons vegetable oil
2 teaspoons kosher salt
1 large onion
1 bay leaf
2 pounds collard greens cut into 1-inch ribbons
1 bunch scallions (for garnish)
4 minced garlic cloves
½ teaspoon black pepper
½ teaspoon allspice
½ teaspoon crushed red pepper
- Soak the black-eyed peas over night.
- Drain the black-eyed peas and put them into a heavy soup pot or Dutch oven.
- Add the ham hock (or bacon) and 10 cups of water.
- Heat on high temperature then add the onion, bay leaf, allspice, salt and pepper.
- Bring to a boil then reduce to a simmer, skimming off any foam that forms on the surface.
- Stir occasionally and add water to keep the level an inch above the black-eyed peas.
- Simmer until the black-eyed peas are tender (1.5-2 hours)
- Remove from the heat and spoon out the meat.
- Add vegetable oil to a large skillet.
- Heat over medium-high temperature until the oil is wavy.
- Add the red pepper and garlic.
- Add the collard greens and stir to coat the greens with oil.
- Add salt to taste and one cup of water.
- Add pieces of ham then reduce the temperature to medium.
- Cover the skillet leaving a small gap in the lid for ventilation.
- Cook for approximately 20 minutes.
Within a couple of hours you’ll have a healthy meal that will provide 10-12 servings of good luck. Happy New Year!