yes, yes, black eyed peas for luck and collard greens for money. i started adapting this january 1 tradition a few years ago, when i realized that i either wouldn't be at home on new year's day and if i was at home, i probably wasn't going to want to make a full meal. therefore, i decided that as long as the first real meal i make in the new year involves black eyed peas and collards, i should be ok.
that said, i started going through my recipes last week and none of them were really appealing to me at that moment, so off to google i went for ideas and/or inspiration. this is what i came up with. i was excited b/c it combines greens and black eyed peas and sweet potatoes and i like all of those things.
here's what i did differently - i used brown rice vinegar instead of balsamic b/c quasi-landlord is allergic to balsamic vinegar and damned if i was gonna buy a bottle just for the tablespoon called for in this recipe. i minced 5 garlic cloves (note that this recipe doesn't tell you if you should chop the garlic or mince it or smash it or what) b/c these were some big garlic cloves. quasi-landlord came in as this dish was finishing up and she facetiously asked if i'd used enough garlic. oh, and i only used 1/4 teaspoon of cayenne pepper b/c my tolerance for spicy food is still rather low.
verdict: would make again. my decision to dial back on the cayenne was totally justified, btw. obviously your mileage may vary. i took the dish out of the oven with about 3-5 minutes left on the original 90 minute cook time and the texture was where i wanted it - the peas and the sweet potato were tender and the rice was cooked but not too mushy. there's no serving size on this recipe, but i'd guess you could get at least 6-8 side dish servings out of this. probably 8-10 servings if you're ambitious like that. i'm gonna put some in the freezer for future nommage; we'll see how that turns out.
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