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Nonetheless, eating black-eyed peas and collard greens on New Year's Day is one of many deep Southern traditions and one that we still try to adhere to today—with some modifications. As the ...
A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the South Carolina Lowcountry and coastal Georgia. Black-eyed peas are the norm elsewhere. In the southern United States, eating Hoppin' John with collard greens on New Year's Day is thought to bring a prosperous year filled with luck.
The recipe included peppers, onions, rice, chicken and shrimp meat. [26] Ham hocks [27] [28] Typically smoked or boiled, ham hocks generally consist of much skin, tendons and ligaments, and require long cooking through stewing, smoking or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in ...
Collard Greens This recipe for collard greens uses tender, meaty smoked turkey legs, but you can also uses smoked ham hocks. Either way, they're a delicious taste of the South, especially when you ...
Other low-meat Southern meals include beans and cornbread—the beans being pinto beans stewed with ham or bacon—and Hoppin' John (black-eyed peas, rice, onions, red or green pepper, and bacon). Cabbage is largely used as the basis of coleslaw , both as a side dish and on a variety of barbecued and fried meats. [ 128 ]
On Jan. 1, they gathered for a meal of collard greens, black-eyed peas, and rice, a dish now known as “Hoppin’ John,” according to the National Museum of African American History and Culture.
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The black-eyed peas were a source of protein and the greens provided fiber and vitamins C and A. [86] Boiling greens in a kettle produced a vitamin-packed beverage called pot liquor that was consumed by the enslaved during the Antebellum era to maintain their health. White plantation owners ate the greens prepared by their slaves and left the ...