black-eyed peas with kale, dijon mustard & thoughts on traditions


My mother was raised in Texas, and her parents were from Oklahoma and Louisiana, so  in keeping Southern traditions every New Years dinner my mother served black-eyed peas and ham. Black-eyed peas in the South are traditionally eaten at the start of the year to bring good luck in wealth; adding greens doubles down on wealth (and nutrients too.) I’ve adapted this recipe to include fresh kale (collard greens are the classic Southern side), and also some heat from the lemon drop pepper and texture from the fresh celery.

Throughout my childhood each holiday included food traditions– some which I enjoyed (especially the boxes of Van Duyn’s dark chocolates each December when we put up the Christmas tree!) and some not so much (the gamey lamb with sugary green mint jelly at Easter.)  Beneath this New Year’s tradition though the messaging I remember learning from my young mother includes “Money doesn’t grow on trees.” and “There’s never enough.” She was widowed at a very young age which fairly shook her confidence when she had two small children and no career plans other than being a wife and at-home mother. Yet we certainly never went hungry or lacked for anything we needed.

As an adult I’ve reflected on what I learned from my mother’s actions and words, incuding how food traditions are “baked in” to most of our lives, how we celebrate with food and alcohol, and soothe ourselves and others with food and alcohol “treats”. I think about how our core values are messaged through our choices of what and how we eat, both intentionally through holiday rituals and unintentionally in our daily routines.

I want to keep what’s good from my life experiences, and discard what is not supportive of my living mindfully, well, and feeling good in the years to come. So I’ve retained my mother’s black-eyed peas New Years good luck in wealth tradition– I’ve taken her recipe, and made it mine by deleting the ham, deleting the fear of loss and not having enough. I’ve added kale and hot pepper, self-reliance with a career to support myself and my daughter, also study of nutrition and exercise for physical well being, and thus confidence. Here’s to a healthy and wealthy, purposeful and productive, and happy New Year for all!

ingredients:

  • 1 1/2 cups dried black-eyed peas, well rinsed
  • 1 T plus 1 t whole-grain or Dijon mustard
  • 1 red onion, diced
  • 1 hot pepper, diced (I used hot lemon drop)
  • 1 red pepper, diced
  • 2 stalks celery, chopped
  • 1 bunch kale, chopped into thin ribbons
  • scant 1/4 c olive oil
  • scant 1/8 c balsamic vinegar
  • 1/2 lemon, freshly squeezed juice with pulp
  • scant 1/2 t sea salt
  • fresh ground green or black pepper to taste

instructions:
Carefully inspect dried black eyed peas, discard any stones or misfits, then rinse well. Place dried peas in a large pot, cover with water and let soak to soften for 4-8  hours or overnight. Rinse well. Cover generously with fresh water and bring to a boil. Reduce heat and simmer until soft but not mushy, about 30 min-1 hour. Drain. Rinse to cool and drain again.

Place the chopped kale in a large bowl, drizzle with a little of the olive oil and salt, then massage until just softened. Add in the diced vegetables. Stir together well, then add the drained cooked black-eyed peas and mix those in gently. Whisk together the remaining olive oil, vinegar, mustard, salt and pepper.  This can be made a day or even two ahead– refrigerated in a covered casserole dish, the flavors will meld. Serve hot over rice as Hoppin’ John, a traditional black-eyed pea dish, enhanced with veggies.

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a wee bit Irish with potatoes, cabbage, mustard and a twist


Indeed I’ve got a wee bit of Irish heritage. Of course cooking a big pot of food to share is a fine thing to do, for a gathering of friends at St Patrick’s Day or any other time…

ingredients:

  • 4-5 medium sized red potatoes, cut into chunky cubes
  • 1/2-1 head green cabbage, chopped into 1/4″ ribbons
  • 1 yellow pepper, chopped
  • 12 oz tempeh, cubed
  • 1 medium yellow onion, chopped
  • 1-2 cloves garlic, minced
  • 1-2 t black mustard seeds
  • 1 c walnuts
  • 1 c or so fresh cranberries

instructions:

Saute cubed tempeh in a large heavy bottom frying pan in 2 T olive oil until lightly browned and crispy outside but still moist inside. Set aside in a large serving bowl with lid. Add another 1-2 T olive oil to the pan, add the mustard seeds, then as they begin popping add the red potatoes, onion and garlic to saute until lightly browned; then add 1-2 T water, cover and steam on reduced heat until the red potatoes are soft but not mushy. Set aside with the tempeh. In the same frying pan over medium heat, saute the chopped green cabbage and yellow pepper for about 3 minutes, only until it brightens and softens just a wee bit. Add these to the other ingredients in the serving dish, mix all together well. When ready to serve, heat the 1 c fresh cranberries in just a little water in the microwave briefly or over low heat on the stovetop, only until they brighten and soften just a bit, slightly warmed. Serve these and walnuts generously as garnish. This will keep covered in the refrigerator well for a day or two, although likely there will be no leftovers.

Cooking the cabbage a bit reduces its goitrogenic factor when serving this to those who have low thyroid function. The tempeh and walnuts increase the protein sufficiently for vegetarians making this a “one pot” meal. I buy and freeze cranberries when they are plentiful and on sale during the holidays, then pull them out of the freezer for recipes such as this, to add a pop of tangy flavor and vitamin C.