The collard greens are not new to me, I was raised here in the south, southern California, that is! Collard greens have always been part of our diet. However, black eyed peas are not usually in our menu, as are the pinto beans. Carefully, I followed the directions on cooking the frozen package of black eyed peas.

My adventure began on the quest of cooking the black eyed peas! First of all, I will make the Peas as flavor able as if I was cooking pinto beans. As for the collard greens, not a problem, cook them as usual!

Steamed rice is an excellent pairing for this food fare! Believe me, after this menu, you will have a southern accent! This is truly a meal fit for a king, or a Southern gentleman and his lady, most especially Brigadier General Gurganus and his lady Janet! This one is for you! Enjoy!

GINNY’S SOUTHERN (CALIFORNIA) COLLARD GREENS
2 bunches collard greens, pull the stems off and slice the greens into 1 inch strips. Wash and set aside.
4 slices thick bacon, diced in 1 inch pieces
1 medium onion, chopped 1 teaspoon garlic powder
1 tablespoon vegetable oil 1⁄2 teaspoon salt 1⁄2 teaspoon black pepper
2 cups chicken broth 1⁄4 cup Madera wine 1⁄2 teaspoon red pepper flakes

1. In a deep pan, add the oil, sauté the bacon for about a couple of minutes, add the chopped onions and simmer on low heat together for about 15 minutes, until onions are soft, then add the 1⁄4 cup Madera wine. Stir together and simmer for 15 minutes, scraping the good stuff from the bottom of the pan.

2. Next add the 2 cups for chicken broth and top with the crushed red pepper flakes. Cover the pan and simmer all the ingredients for about 45 minutes, or until greens are soft and deliciously done! Taste to see if it’s salty enough for you!

GINNY’S SOUTHERN (CALIFORNIA) BLACK EYE PEAS
1- 16 ounce package of frozen Pick Sweet, all natural Black Eyed Peas
1 small red onion, finely diced 2 cloves garlic, sliced thinly
1⁄2 teaspoon black pepper 1 teaspoon salt
1 cup diced ham, or better yet, one smoked ham hock
1. In a large pot, cook the peas according to directions on the package, and add all the ingredients to cook with the peas.
2. Bring to a boil, then the lower heat to a constant simmer and cook until beans are cooked, about 45 minutes to 1 hour or so. Add more water if needed.

Serve this meal with a scoop of steamed white rice on top of the black eyed peas, a few sprinkles of Tabasco, with the collard greens on the side, and crusty bread to scoop up the flavors! This is truly a well wish for a new start and a some new years to come!