Hoppin’ New Year

Black-eyed peas and collard greens have always been a staple in our household, and my mom being a true southerner served them throughout the year…… especially on New Year’s Day. The custom of serving the peas and greens on the first day of the year stems from the belief they will bring good luck to whoever eats them. There are many recipes for cooking these beans, more popularly known as “Hoppin’ John”. My aunts and uncles each had their own style of preparing the dish.

My Aunt Glenn and my mother both would have the pots on the stove early on New Year’s Day as the meal must be eaten before midnight. Their menu was simple: black-eyed peas, ham-hocks, smoked neck-bones with ribs as a side dish and rice.

The stories and theories as to the origins of this meal is something I’m still researching and hope to share next year. But in the meantime, stay safe and have a most prosperous New Year!!!


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10 thoughts on “Hoppin’ New Year

  1. Interesting! I grew collards here in Scotland for a few years and thought they were great. One summer we had a volunteer from South Carolina who was horrified to see them…. she thought she’d escaped! Here, Steak Pie is the tradition for New year’s day, a sort of hangover antidote.

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    1. It’s fantastic that you’ve grown collards in Scotland …. it’s a wonderful crop to have available when cooking. When thinly sliced greens make a wonderful stir-fry in summer!!!


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