Each year at New Year’s, I’ve tried to work out something that would meet all the Southern folklore requirements for luck, prosperity, and a long sweet life as Mama Dip says “COLLARD GREENS for LOTS OF MONEY, BLACK-EYE PEAS for GOOD LUCK, PORK for GOOD HEALTH, YAMS to SWEETEN THINGS UP.” There are a dozen variations of what food yields what attribute, but the foods involved plus cornbread are required for whatever reasons might be given.
Starting a few years back, I’ve been adding the New Year’s plate pieces to the Portuguese dish, Caldo Verde aka the Green Soup. This year with full respect to the taste changes and easily availability of foods we might call Mexican, I moved away from the Portuguese kale and hard sausage soup entirely and went with the recipe below.
Served with a masa harina based cornbread and a red wine, it made a great New Years meal.
Caldo Verde por Año Nuevo
1 pound chorizo (Mexican style crumbly or hard Spanish style)
1 pound collards (stemmed, washed three times, rolled and chopped)
1 – 2 large sweet potatoes (peeled and diced)
1 large onion (peeled and diced)
4 garlic cloves (peeled and minced)
3 celery stalks (stemmed and diced)
2 – 3 medium carrots (peeled and diced)
1 poblano pepper (seeded and diced)
1 can or equiv of prepared black eyed peas (1 – 2 cups)
4 – 6 cups of stock
1 – 2 bay leaves
Garnish (enough for the table):
chopped pepper (orange, red or green)
chopped red onion
chopped and seeded jalapeño
Most of the work here is in the preparation. If you start with dried black eyed peas, there’s a lot more work ahead of time. I skip that part and start with canned peas or those prepared ahead of time. Dicing for me means about 1/4 inch or less cubes or close to depending on the vegetable. Mincing, as in the garlic, means chop it as fine as you can or use a garlic press. For the garnishes, chop as course or as fine as your table desires.
You’ll need a large cooking pot for the caldo and small bowls for the garnishes.
Oil and heat the pot. Then saute the onion, garlic, pepper and celery until the onion is transparent.
Add the Mexican chorizo and stir until lightly browned and broken into bits.
Add sweet potatoes, bay leaf, and carrots. Stir for about 5 minutes.
Add the collards — they should be well shredded — and stir until dark green.
Now add the stock and black eyed peas then bring to a boil.
Reduce to a simmer and let it cook until the sweet potatoes are very mushy.
The slow simmer lets the flavors mingle. You can prepare the garnishes while you’re waiting and/or sip on a favorite beverage or chat with friends or read a good book.
Serve with cornbread (I make pan based on masa the tortilla flour, but every family has their favorite versions).