Many people know these dishes as a New Year's Day tradition, so what better day to share than on the first day of 2019!
Black eyed peas are a great source of protein and fiber and are low on the glycemic index which makes them a complex carbohydrate, often referred to as "good carbs". Turnip greens are cruciferous vegetables high in vitamins, minerals, fiber, and antioxidants. Both of these recipes do call for pork which does add some unhealthy fats. I do, however, source uncured bacon ends from pasture-raised pigs locally from one of my favorite local farms, the Hill Family Farm in White House, TN. All things in moderation, right? This batch of greens was also purchased locally, at Hendersonville Produce. Shopping small and local helps you to know your farmers and your food!
Instant Pot Black Eyed Peas
1 lb Black Eyed Peas- dry, not soaked
1 chopped onion
1/2 pound pork of your choice (bacon, salt pork, hog jowl, ham, etc)
6 cups Organic Broth (chicken, beef, or vegetable)
1 tsp Pink Himalayan Salt
1/2 tsp Black Pepper
Mix all ingredients in the Instant Pot and cook on high pressure for 20 minutes. Let naturally release.
Stove Top Turnip Greens
1 lb Turnip Greens- washed, stems removed, chopped
1/2 pound pork of your choice- (salt pork, bacon, ham, hog jowl)
1/2 onion chopped
3/4 cup organic broth (beef, chicken, or vegetable)
1/2 tsp Pink Himalayan Salt
Black Pepper to taste- I use 1/2 tsp
in a large sauce pan, sauté pork, (I used Hill Family Farm bacon ends), until brown. Add onions. Slowly add 1/2 of the broth and scrape the trimmings from the bottom of the pan. Add greens, salt, pepper, and remaining broth, Simmer, reduce to low heat and cook for 45-60 minutes covered. Top with chow-chow, sauerkraut, hot pepper vinegar, or your favorite hot sauce.
Today, I'm serving these two delicious dishes with cornbread and more Hill Family Farm bacon. 🥓 Pork, black eyed peas, and cornbread is the true Southern way to start the New Year and here in Harbin Hollow, we may be just a bit Southern. 😉