Happy Hump Day everyone!
Today marks the first day of spring semester–back to the grind.
I can’t even begin to explain how freakin’ BUSY I’ve been since last Friday. But all is calm now and I finally have time to share my New Year’s Day meal recipe! And boy is it a good n’.
Rosemary Black Eyed Peas +Â SautÃ©edÂ Cabbage
- 1 package dried black eyed peas
- 1 yellow onion, diced
- 1 box vegetable broth
- 1 diced & deboned ham hock
- 3 sprigs fresh rosemary
- S & P
for the cabbage:
- 1 head of cabbage
- S & P
- broth from black eyes
TheÂ day before you plan on having this meal, be sure to soak your black eyed peas over night.
They’ll magically get a little fatter after a night’s sleep covered in water.
Next, drain peas and set aside. Bring the stove to medium heat and add 2-3 T of EVOO and sautÃ© up some onion. Once those are nice and tender invite the peas back to the party along with some vegetable broth.
Now it’s time for a flavor boost: ham hock.
I’ve made pinto beans before by using the whole ham hock and I must say I prefer the deboned chuck ham. Makes it easier to eat the ham, too!
While that’s covered and cooking away at a steady medium/medium-low take a break and go find some fresh rosemary.
Which, by the way, can be found in massive quantities in my backyard.
After you’ve found three perfect sprigs head down to the water for a little duck gazing.
Ok now hurry back to the kitchen–your black eyes are calling for you!
Remove rosemary from sprigs and toss in with everything else. (Save sprigs and use for chicken kabobs–genius idea. Thanks, Bill!)
Season with S & P to taste, give it a stir, cover and cook for about 20 more minutes.
While that’s doing its thing, time to tend to the cabbage.
Before you even dare think it (Cabbage? Ewww!)Â let me just tell you–IT TASTES GOOD!
Core and chopped cabbage as best as possible.
Now find the biggest pan/skillet in your kitchen (I used a Wok) and get some EVOO going at medium-high heat and add cabbage.
For a little added flavor, ladle out some broth from the black eyed peas (~3-4 ladle-fulls) and pour on top of cabbage.
Cook until desired tenderness and season up with S & P.
Once everything is finished doing its thing, serve up!
This might seem like a strange combo to some but I grew up eating this meal on New Year’s Day for good luck in the new year. Black eyed peas = southern and cabbage = yankee but the two together are something else.Â Kinda like my parents. 😉
My grandma used to make this meal for me and my family and I’m pretty sure for my dad and uncles when they were growing up. I credit my dad being very particular about how seasoned his beans and greens are to my grandma’s cooking so I was delighted to receive his compliments on how well I seasoned everything.
Go make this dish because a) it’s insanely easy and because b) it’s insanely delicious.
Have a good rest of the week! Half way to the weekend, whoop whoop! 😀