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Southern Traditions: Buxton Hall's Smoky Tangy Greens and Beans for NYD

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The American South is full of traditions. From church hats and haint blue porches, to southern drawls and rocking chairs, there are certain traditions and superstitions that are inherently southern. When you live in the South, it's pretty much the law of the land that your meal should include collard greens, black-eyed peas, and cornbread on New Year's Day. Why’s that you ask? According to Southern folklore, black-eyed peas will bring you the utmost prosperity in the new year and the collard greens, which represent paper money and wealth, will bring you all the monetary luck for the year ahead!

To make it a well rounded meal, serve up some warm and delicious cornbread. It's meant to represent gold. Who doesn’t want gold!? Gimme the gold! 

To ensure your luck and prosperity for the year ahead, we thought we’d share a recipe from our friends at Buxton Hall BBQ and Bon Appetit Magazine. And, as always, we recommend using Spicewalla spices.  

  • 4 tablespoons unsalted butter
  • ½ cup coarse fresh breadcrumbs'
  • Kosher salt
  • ¼ cup vegetable oil
  • 8 ounces smoked bacon, chopped
  • 1 large onion, finely chopped
  • 1 head of garlic, cloves separated, thinly sliced
  • 1 teaspoon freshly ground Spicewalla black pepper
  • 3 cups pork or chicken stock or low-sodium chicken broth
  • 1 cup apple cider vinegar
  • ⅓ cup (packed) dark brown sugar
  • ⅓ cup hot sauce (preferably Texas Pete)
  • 2 medium bunches of collard greens, stems trimmed, leaves chopped (about 8 cups)
  • 2 cups frozen lima beans and/or black-eyed peas

  • RECIPE PREPARATION

    • Heat butter in a large heavy pot over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5–7 minutes; season with salt. Transfer to a plate.
    • Cook oil and bacon in same pot over medium-low, stirring often, until bacon is browned around the edges, 5–8 minutes. Add onion and garlic and cook, stirring often, until garlic is golden, about 5 minutes. Stir in red pepper flakes and black pepper, then add stock, vinegar, brown sugar, and hot sauce, then mix in collard greens and reduce heat to low. Bring to a simmer; cover and cook, stirring occasionally, until greens are very tender but still have some chew, 60–70 minutes.
    • Uncover pot, add beans, and simmer until beans and greens are very tender and liquid is slightly reduced, 15–20 minutes. Season with salt. Serve topped with breadcrumbs.
    • Do Ahead: Collard greens can be cooked 1 day ahead. Let cool in liquid, then cover and chill. Reheat gently over low before adding beans.

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