For as long as I can remember, I've made Deborah Madison's Braised Collards on New Year's Day, with her Southern Style Black-Eyed Peas alongside. So when my mom asked for the recipe late last year, I thought it'd be easy enough to just send her a link to my blog.
We make these semi-spicy peas to serve alongside collard greens every New Year's Day. Today I made them because collards came in last week's CSA box, not to celebrate the new year.
We have made this recipe every New Year's Day for at least a decade, along with every other day that we happen to have collard greens. Like when they come in the CSA box, as they did last week.
This year, as I have for probably every other New Year’s Day since gaining access to my own stove, I cooked rice, black eyed peas and collard greens for dinner. Even though I’ve used the same recipe for at least a decade, they never seem to taste quite the same.