31 days … 30+ successes, 1 epic fail, a 50th blog post made and a challenge officially smashed to bits!

As I hunker down to enjoy my NYE (watching my dearest niece nap and awaiting my nephew’s arrival), I can’t think of any place or person I’d rather be. No lists of things I want to change this year. No lists of things to put into my routine. No lists of accomplishments to make by the end of 2014. This year I have one simple request over my blackeyed (lucky) peas … to be better.

Cheers!

Lucky blackeyed-pea soup with greens

What you’ll need:

• Dried blackeyed-peas, soaked overnight in cold water, rinsed & drained
• 1 red onion, diced
• 4 cloves of garlic, smashed and minced
• 3 carrots, peeled and diced
• 4 bay leaves
• 1 tsp of dried oregano
• 10 oz. tomato sauce
• 1/2 small butternut squash, diced
• ham pieces (I used leftover country ham from Christmas – thanks Granny)
• 8 cups of chicken stock
• 3 tbsp of olive oil
• salt & pepper
• healthy dash of hot sauce (I used Frank’s here) + more for garnish
• greens (collards, kale, mustard, arugula, or escarole – I used kale, as I had it on hand)
• Italian parsley for garnish

What you’ll do:

1. Sautee carrots, butternut squash, garlic & onions in olive oil until fragrant
2. Add bay leaves, oregano, tomato sauce, and chicken stock. Bring to boil
3. Add blackeyed-peas and reduce heat to simmer for 3 hours
4. Add greens and allow to simmer an additional hour
5. Top with a bit of hot sauce and parsley. Serve with hot water cornbread
6. Enjoy!