This is as Southern as it gets. But the recipe is made quicker by using canned products and prepackaged greens. For New Years, substitute black-eyed peas, and you'll have your green and peas tradition! Serve with nice thick slices of cornbread.
3 (14 1/2 ounce) cans chicken broth (you can use your own stock if you'd like)
2 (16 ounce) cans field peas, drained
2 (16 ounce) cans crowder peas, drained
2 cups water
1/2 cup vermouth
1 tablespoon white vinegar
1/2 teaspoon salt
Steps:
Bring collard greens and water to cover to a boil in a large Dutch Oven. Remove from heat; drain. Repeat the process if you are boiling in batches.
Toss together the ham and hot sauce; cook in hot oil in the Dutch Oven over medium-high heat 8 to 10 minutes or until browned (while the collards are draining). Add the onion and garlic; saute until tender.
Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.
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