Lucky the person served Good Luck Greens and Peas with Ham

“Good Luck” is in the name of this recipe; whoever gets a taste of this dish is lucky indeed. Collard greens and black-eyed peas, along with a slice of ham, simmer in a slow cooker for 6 hours. The aromas that emerge from that slow cooker are unbelievable.

At the end of the cooking time, the meal that is produced would be terrific for Thanksgiving week, as a Thanksgiving side, or to freeze a batch for those crazy-busy days that are about to descend on us.

The recipe suggests serving the ham alongside the greens, but I diced it up and stirred it back into the greens and black-eyed peas. Delicious!

Good Luck Greens and Peas with Ham

1 (32-ounce) container vegetable broth

1 (16-ounce) package frozen black-eyed peas, thawed

1 sweet onion, cut into eighths

1/4 cup apple-cider vinegar

1/4 teaspoon dried crushed red pepper

2 tablespoons dark brown sugar

2 tablespoons country-style Dijon mustard

1 (5- to 6-pound) smoked, fully cooked semi-boneless ham (I used a ham steak)

1 (1-pound) package shredded fresh collard greens

Place first 5 ingredients in a 6-quart slow cooker. Stir together brown sugar and mustard; rub mixture over ham. Place ham in slow cooker. Cover and cook on high 6 to 7 hours or until ham is tender. Uncover and add collard greens. Cover and cook on high 1 additional hour or until tender. Slice ham and serve with greens mixture. Makes 8 servings. (Source: Southern Living November 2012)