Cornbread Waffles, Black-Eyed Peas & Collard Greens

Well, it should come as no surprise that THIS family has had its fill of black-eyed peas, collard greens, and cornbread in the new year.

It's a Southern New Year's tradition to eat black-eyed peas and collard greens for good luck. The black-eyed peas represent coins and the collard greens represent cash-money (as Aidyn Kale Walkush calls it). And if you eat them on New Year's day, you're bringing yourself some prosperity. The cornbread? It's gold in color, which equals EVEN MORE money. And, well, it just tastes good with black-eyed peas and collard greens.  

If you have no idea what I'm talking about, then you must not be a dyed in the wool Southerner, bless your heart. If it makes you feel any better, my husband is originally from Ohio, so he had to be eased into this tradition too. :-) 

This year, I decided to change up the way we made the cornbread, so I served it waffle-style. Let me tell you, this was an excellent decision, as it cooked up quickly, and the leftovers also tasted great served for breakfast with syrup and fruit (and according to my husband we'll be making these again to serve with his Kicking Butt and Taking Names Chili).

Cornbread Waffles

3 cups yellow self-rising corn meal mix

2 eggs

2 Tbsp oil

2 cups milk

1. Preheat waffle maker.
2. Measure corn meal mix into mixing bowl. 
3. Beat together eggs, oil, and milk. Stir thoroughly into corn meal mix. 
4. Prepare waffles according to your waffle maker directions.

Black-Eyed Peas

1 16 oz bag dry black-eyed peas

1 large onion, minced

6 cloves garlic, minced

2 Tbsp olive oil

2 Tbsp butter

2 tsp salt

2 tsp soul food seasoning*

1. Wash the dry beans. Place them into a pot and cover with at least 2 inches of water. Let them soak 8 hours or overnight. Drain.
2. In a large pot, melt butter in olive oil. Saute onion and garlic in mixture. Add soul food seasoning.
3. Add drained beans and enough water to cover beans by one inch.
4. Bring beans to a boil, then reduce to simmer for 2 hours. At 1 1/2 hour mark, add salt.

Note: If you cannot find soul food seasoning at your local supermarket, you may substitute 1 tsp cayenne pepper.

Sautéed Collard Greens

2 bunches fresh collard greens

1 large onion, minced

6 cloves garlic, minced

1/8 tsp red pepper flakes, if desired

4 Tbsp olive oil

2 Tbsp butter

Salt (to taste)

Pepper (to taste)

Balsamic vinegar (for serving, if desired)

Hot sauce (for serving, if desired)

1. Remove bottom stalks of the leaves and chop or tear into 1-inch squared pieces. 
2. Fill your sink with cold water, add chopped collard greens, and soak for at least 10 minutes. (Some people prefer to soak greens overnight.)
3. Remove the collard greens from the sink, place them in a colander, give them a good rinse, and drain. Complete this step in batches, if needed.
4. In a large saute pan, melt butter in olive oil. Sauté onion and garlic until onion is translucent. Add red pepper flakes (if using), stirring well to coat.
5. Add greens (in batches), salt, and pepper to the sauté pan and cook, stirring often, until wilted and tender. 
6. Reduce the heat to medium-low, cover, and let steam, about 10-15 minutes. 
7. Serve with balsamic vinegar or hot sauce.

Notes: I use a 12" straight sided saute pan to fit two bunches of collard greens. As the greens cook down, you can add more batches. This is a quick and easy method of making collard greens in much less time than the traditional cooking method.

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