On New Year’s Day in the South, it’s typical to feast on pork, representing prosperity, black-eyed peas, representing coins, and collard greens, representing money. As Michael Scott would say, “I’m not superstitious, but I am a little stitious” so I figure it can’t hurt to start the year off cooking up a jumble of all of the lucky foods in a Southern New Year’s Stew and hope for the best 🤷🏼♀️. At the very least, it will be delicious!
Also, if you want to go one step further you can make cornbread which represents gold. I may or may not make it, depending on how ambitious I’m feeling on the First 😂
A Southern New Year’s Stew
1 1/2 lbs boneless pork shoulder trimmed and cut into 4-inch pieces (you could use the same amount of lean white meat pork chops to cut down on the fat)
2 – 12 oz packages pre-soaked black-eyed peas
1 can diced tomatoes
1 can chicken stock
1 medium onion diced
4 cloves of garlic
8 – 12 cups of cleaned kale chopped
2 Tbsp Soy Sauce
2 Tbsp Worcestershire Sauce
1 Tbsp Franks Red Hot Sauce
1 Tbsp Cumin
1 Tbsp Chipotle Chili Powder
1 Tbsp Crushed Red Pepper Flakes
Salt and Pepper to taste
Spray non-stick cooking spray or place a slow cooker liner in the slow cooker. Add pork, peas, tomatoes, onions, and garlic to the bottom of the slow cooker and top with kale.
In a small bowl, combine soy sauce (or liquid aminos), Worcestershire, hot sauce, chicken stock, and all spices. Stir to combine.
Pour mixture over greens. Cover the slow cooker and cook on low for 8-9 hours or high for 4-5 hours or until the peas are tender but not mushy.
Adjust spices and enjoy a new year filled with progress and prosperity!
Recipe adapted from Becky’s Best Bites