New Years dinner: Pork and sauerkraut, collard greens, black eyed peas, corn bread

New Years dinner: Pork and sauerkraut, collard greens, black eyed peas, corn bread, originally uploaded by queenofthemoodswingset2.

Pork and Sauerkraut

4 lb pork butt roast (I used boston butt roast)
2 cans of sauerkraut)
1 cup water

Put the roast in a roaster (with a lid) and cover with the sauerkraut and water.

Bake at 325 for 2 hrs or until the meat is tender and falling off the bone

Black Eyed Peas with Bacon

I bought pre-soaked beans to avoid boiling for an hour. You can just prepare the beans according to their instructions.

1 Package of black eyed peas
1/2 lb of bacon
1/2 onion
2 cloves garlic
2 cups chicken broth

Boil Black eyed peas in water for 10 minutes. Drain.

while peas are boiling, brown bacon, onion and garlic in a cast iron skillet. Once they have browned, remove bacon to paper towels to drain.

pour 2 cups of chicken broth in pan and scrape the pan to get the browned bits into the broth. Add peas to the broth and boil for another 2 or 3 minutes. Pour bacon back into the beans and serve.

Collard Greens

1 lb collard greens (hard stems removed and leaves chopped)
1/2 lb of bacon (reserve 2-3 tsp bacon grease)
1/2 onion
2 cloves garlic
1 tbsp olive oil
a few pinches of salt
a few pinches of sugar

Brown bacon, onion and garlic in a cast iron skillet. Once they have browned, remove bacon to paper towels to drain. Reserve 2-3 teaspoons of bacon grease.

Heat bacon grease and olive oil; add the collards, salt, and sugar. Put a tight fitting lid on the pot and let the collards wilt for about 10 minutes (or until tender). Add the bacon to the collards and serve.