Just wanted to share 2 new recipes...We had some friends over for New Years so I wanted to make both collard greens and black eyed peas to go along with the ribs Brent was smoking...I'm not a "greens" eater and had never cooked blacked eyed peas - both of these recipes are fantastic!
Grits and Greens Casserole
1 medium onion
6 pieces bacon, cooked and crumbled
2 cups grits (not instant)
1 pound bag of frozen greens (collard or spinach - I used collard)
2 sticks butter
1 cup grated Parmesan
2 cups Monterrey jack cheese (reserve a little for topping)
salt and pepper, to taste
8 cups chicken broth, divided
2 cups half and half
1. Preheat oven to 350
2. Cook bacon in skillet. Drain most of grease but save some to saute onion in until its caramelized.
3. In large pot, combine 1/2 and 1/2, and 6 cups broth. Bring to a boil, stir in grits, bring back to a boil, cover and simmer. Stir often to keep from burning. You want normal grits consistency. Use a whisk to get lumps out.
4. While grits are cooking, cook greens in remaining 2 cups broth. Cook about 10 minutes or until tender. Drain and squeeze out all liquid.
5.Add butter, cheeses, onion, salt and pepper to grits. When butter is melted, stir in greens.
6. Place mixture into a greased 13x9 dish. Top with crumbled bacon and reserved cheese.
7. Bake in oven until golden brown - 15-20 minutes.
New Years Back Eyed Peas
1 lb dry black eyed peas
2 TBSP olive oil
1 large yellow onion
2 cloves minced garlic
2 (32 oz) cartons chicken broth
8 cups water
1 lb smoked ham hocks
1 can diced tomatoes
5 pepperoncini peppers
1 bay leaf
1/2 tsp garlic powder
1/4 tsp ground thyme
salt and pepper to taste
1. Place black eyed peas in large container and cover with cool water. Let stand over night. Drain and rinse before using.
2. In large pot over medium heat, cook and stir onion and garlic in olive oil until is translucent. Add broth and 8 cups water, bring to a boil, reduce heat to simmer. Stir in peas, ham hocks, tomatoes, pepperoncinis, bay leaf, and spices. Cover and simmer until peas are tender and ham meat is falling off of the bone and the broth is thickened, about 3 hours. ( we took the lid off for the last 20 minutes and the sauce thickened up / reduced then.)