The Sweet and Savory Sisters!



Don’t throw out those greens and peas make New Years Soup with The Sisters

This recipe is made from your leftover greens and black eyed peas from New Years day. It has been a tradition of ours to make this soup the day after New Years. This soup is sure to bring you plenty of luck, progress and prosperity.

New Years Soup

3 tablespoons of butter
1 large Vidalia onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 pound of smoke pork sausage, sliced into bite size pieces
5 cups of collard greens (or any greens), stems removed (can use leftover greens)
2 cups black eyed peas
32 ounces chicken stock
Several dashes Louisiana Hot Sauce

Melt butter in large skillet over medium heat. Add onions, celery and garlic to butter and sauté until onions are translucent. Add sausage to onion mixture. Cook for 5 – 7 minutes. Add cooked or fresh greens, chicken stock and peas and cook for an additional 20 – 30 minutes.

Turnip Greens and Roots (Crock Pot)

Any greens or combination of greens can be used for this recipe. The sisters love greens of any kind. In the south it is a tradition to have greens on New Year’s Day. Traditionally, southerners eat collard greens on New Years. I wanted something a little different so I chose turnip greens. Greens symbolize economic fortune in the New Year. We not only eat greens on New Year’s Day but all year long. We have not been blessed with economic fortune yet but we have been blessed with so much more. Another tradition is to eat pork. Pigs symbolize progress. So we have added plenty of pork to this recipe. Happy New Years to you and we wish you all, large fortunes and progress in the New Year.

Turnip Greens and Roots (Crock Pot)
1 pound Smoked pork neck bones
5 chicken bouillon cubes
3 quarts water
2 pounds turnip greens, washed, cut and stems removed
1 pound turnip roots, peeled and cubed
1 small onion, chopped
3 cloves garlic, minced, or more to taste
Salt to taste
1 tablespoon distilled white vinegar

Place the neck bones in a large pot. Add 3 quarts of water and the chicken bouillon cubes and bring to a boil. Reduce heat to medium and cook for one hour. Wash greens thoroughly and discard stems. Place greens, roots, onion, garlic, salt, and vinegar. Pour the broth and meat over the greens. Cover and cook on high until greens and roots are tender, about 2 ½ – 3 hours. Serve with plenty of hoe cakes for sopping the pot liquor.

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