Kathleen
Cupcake
Kathleen and Z.....to answer your questions.....
I soaked a package of black eye peas overnight.
I half filled my pot with water, and threw in the four ham hocks and boiled till tender and falling off the bone. I then removed all the lean ham and returned it to the pot with the BEP's and cooked the peas till nearly tender.
Then I added salt (not before the pea's are tender) and shakes of "this and that" spices. I added the package of chopped frozen collard greens and the juice of a whole lemon, and cooked some more with the lemon halves. The lemon gives it a nice bright flavor. My southern mama said the peas are the coins, but the collards are the greenbacks for good fortune with the new year. Besides, it makes a durn fine supper. Thanks for asking, and Happy New Year!
*sits listening as attentive as an honor roll student vying to be valedictorian while taking copious notes....as she re-reads them, she eyes Z and whispers, "I'll bet that 'this and that spices' thing is the real trick. Notice that she jumped right over that."*
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