Every Southerner has a slightly different take on the classic New Year’s Day (or Eve) meal. As a Virginian, I grew up eating baked pork chops doused in a thick gravy, collard greens chock full of onions, and black-eyed peas and rice — a.k.a. hoppin’ john. Full disclosure — I gave up pork and all its four-legged pals about two years ago. Still, I remember 20 years of my mother forcing the family to sit down at the table on January 1st. Read on for Charleston restaurants serving up the good stuff, along with chefs’ home recipes for all things healthy, wealthy, and wise. Email firstname.lastname@example.org if your restaurant will be serving up a special New Year’s dish that we left out.
If you plan to spend New Year’s Day in bed (hear, hear!) then soak up your good fortunes on New Year’s Eve.
New Year’s Eve
5Church will be serving a roasted Cornish hen with black-eyed pea cassoulet and collard greens.
For a nontraditional NYE tradition hit up Indaco which will be serving the Italian version of all things green and good — zampone with lentils and chicharrón. OK, maybe not green, but definitely stuffed pig’s trotter with pork rinds.
The Macintosh, The Islander, and Virgina’s on King will also be serving collards and black-eyed peas on NYE.
New Year’s Day
Green Goat will serve collards and hoppin’ John on New Year’s Day, along with a Bloody Mary and champagne bar from 11 a.m.-3:30 p.m.
Page’s Okra Grill will be serving fried pork chops, hoppin’ john, collards, and corn bread muffins on New Year’s Day from 9 a.m.-2 p.m. Wash it down with a bloody Mary bar set up on the patio.
The Southerly celebrates New Year’s Day with sweet tea pork chops, hoppin’ john, and cider-braised collards. They’re also acknowledging our other favorite holiday — National Bloody Mary Day with $4 Bloodys.
[image-2]Bohemian Bull will serve pork loin, collards, and black-eyed peas on New Year’s Day.
Fiery Ron’s Home Team BBQ was kind enough to share both their hoppin’ john and collard recipes with us — stop by their Sullivan’s or West Ashley location to grab some, or make it from the comfort of your own home.
2 cups dried black eyed peas
2 qts. cooking stock (chicken, may sub water)
2 cups red, green, yellow bell pepper (med. dice)
2 cups celery (med. dice)
4 cups yellow onion (med. dice)
1/2 cup bacon (med. dice)
1 small jalapeno (seeded, small dice)
2 Tbs. garlic minced
2 Tbs. fresh flat leaf parsley (chopped fine)
2 Tbs. fresh thyme (chopped fine)
2 bay leaves
2 oz. tomato paste
1 tsp. light chili powder
2 cups long grain white rice
4 cups cooking stock (chicken, may sub water)
Salt and pepper to taste
FOR BLACK EYED PEAS: Soak beans overnight. Drain. Put medium size pot on the stove over med.-high heat. Add bacon and render until golden (5-7 min.) Add onions, peppers, celery, chili powder, garlic, tomato paste, thyme, bay leaves, jalapenos, salt and pepper to taste, and sweat 5-10 minutes. Add 2qt. stock, bring to a boil. Reduce heat and simmer until the peas are cooked through and tender. Season with salt and pepper.
FOR RICE: With 4 cups stock, bring to a boil with 1 Tbs. butter. Add rice. Turn heat to low, cover and simmer 20 minutes or until rice is tender. Salt and pepper to taste. Stir in black eyed peas with rice and add parsley.
1 gallon water
3 cups cider vinegar
1/4 hot sauce
1/2 cup brown sugar
1/2 cup kosher salt
2 to 3 shoulder bones or smoked ham hocks
1/4 lb. smoked pork shoulder, chopped or pulled
2 lbs. collard greens, stems removed, cut in 2″ strips
Bring water to a simmer.
Add cider vinegar, hot sauce, brown sugar, and kosher salt.
Add bones or ham hocks for flavor and simmer for 25 minutes.
Add greens and smoked pork.
Simmer lightly for 2 to 3 hours or until tender.
Edmund’s Oast Chef Reid Henninger also has a big ‘ol collard recipe — and we do mean big.
Chef Reid’s Collards
10 lbs. of collard greens
4 yellow onions
1 head of cabbage
100 grams garlic, sliced
1/4 lbs. of butter
400 grams nduja
1 c white wine
1 c sherry
50 grams tamari
100 grams bacon, minced, cooked
50 grams sugar
Halve onions and cabbage, char on grill. Coarsely chop. Brown butter in a large stockpot, add garlic, onion, cabbage; sweat until soft. Add remaining ingredients. Cook until collards are tender, approximately 2 hours. Season to taste. Finish with hot sauce of choice.