This Southern New Year’s Menu offers a delicious and traditional way to usher in the new year with flavors deeply rooted in Southern culinary heritage. Perfect for gathering with loved ones, this menu is packed with symbolic dishes believed to bring good fortune and prosperity, making your New Year’s celebration both memorable and meaningful.
Key Ingredients for Southern New Year’s Menu
- For the Hoppin’ John:
- 1 tablespoon olive oil
- 1 cup dried black-eyed peas, rinsed and soaked overnight (or quick-soaked)
- 4 cups chicken or vegetable broth
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1/2 pound smoked ham hock or bacon, diced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup long-grain white rice, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Hot sauce, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
- For the Collard Greens:
- 2 pounds fresh collard greens, thoroughly washed, stems removed, and chopped
- 1 tablespoon olive oil
- 1/2 pound smoked ham hock or 6 slices bacon, diced
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or water
- 1/4 cup apple cider vinegar
- 1 tablespoon cane sugar (or to taste)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- For the Cornbread:
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/4 cup granulated sugar (optional, for a sweeter cornbread)
How to Make Southern New Year’s Menu
This Southern New Year’s Menu is surprisingly easy to execute, creating a deeply satisfying meal that’s a highlight of any New Year’s celebration. Each dish boasts rich, comforting flavors, from the savory Hoppin’ John to the tender, smoky collard greens and the perfectly moist cornbread. The total preparation time, including cooking, will be approximately 2 hours, with some dishes requiring simultaneous cooking for efficiency.
Step-by-Step Instructions
For the Hoppin’ John:
- Prepare Peas: If using dried black-eyed peas not pre-soaked, rinse them thoroughly and place them in a large pot. Cover with water by several inches and bring to a rolling boil for 2-3 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse. If soaked overnight, simply drain and rinse.
- Sauté Aromatics: In a large Dutch oven or pot, heat olive oil over medium heat. Add chopped onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Meats and Peas: Stir in the diced ham hock or bacon and cook until lightly browned. Add the rinsed black-eyed peas, chicken or vegetable broth, diced tomatoes, dried thyme, and smoked paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until peas are tender.
- Cook Rice: Stir in the rinsed long-grain white rice. Increase heat to medium-low, cover, and cook for another 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. If the mixture becomes too dry before the rice is cooked, add a little more broth or water.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Let sit for 5-10 minutes off the heat, then fluff with a fork. Serve hot, optionally with a dash of hot sauce and a sprinkle of fresh parsley.
For the Collard Greens:
- Prepare Greens: Ensure collard greens are thoroughly washed to remove any grit. Remove the tough stems and chop the greens into 1-2 inch pieces.
- Cook Meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ham hock or diced bacon and cook until browned and crispy (if using bacon). Remove the bacon if desired, leaving the rendered fat in the pot.
- Sauté Aromatics: Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Simmer Greens: Add the chopped collard greens to the pot. They will seem like a lot, but they will cook down considerably. Stir well to coat the greens with the rendered fat and aromatics.
- Braise: Pour in the chicken broth or water and apple cider vinegar. Stir in the cane sugar. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the greens are very tender. Stir occasionally to prevent sticking.
- Season: Season generously with salt and freshly ground black pepper to taste. The “pot liquor” (the cooking liquid) is highly flavorful and traditionally enjoyed with the greens.
For the Cornbread:
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet (or an 8×8 inch baking dish) in the oven to heat up for about 10 minutes.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. If using, whisk in the granulated sugar.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk and lightly beaten eggs.
- Combine Wet and Dry: Carefully remove the hot skillet from the oven. Add the melted butter to the skillet, swirling to coat the bottom and sides evenly. Pour any excess melted butter into the wet ingredient mixture. Whisk the melted butter into the buttermilk mixture.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- Bake: Pour the batter into the hot, buttered cast-iron skillet.
- Bake: Bake for 20-25 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool in the skillet for a few minutes before slicing and serving warm with the Hoppin’ John and collard greens.
Why You’ll Love This Southern New Year’s Menu
You’ll adore this Southern New Year’s Menu for its incredible depth of flavor and the satisfying comfort it brings, making it the main feature of your festive gathering. Making these classic dishes at home offers significant cost savings compared to store-bought options or dining out, allowing you to enjoy authentic, heartwarming food without breaking the bank. The rich, smoky notes from the ham hocks in both the Hoppin’ John and collard greens, combined with the sweet and savory balance of the cornbread, create a symphony of flavors that easily rivals a traditional holiday feast.
Imagine the smoky tenderness of the collard greens complementing the earthy black-eyed peas, all sopped up with a warm, buttery slice of cornbread. This menu tastes undeniably more special than a simple weeknight casserole, transforming your New Year’s Day into a celebration of taste and tradition. I urge you to try this Southern New Year’s Menu at home and experience the joy and prosperity it’s said to bring!
Storing and Reheating Tips
Hoppin’ John:
Store leftover Hoppin’ John in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, adding a splash of broth or water if it seems too dry. Stir occasionally until heated through. Alternatively, microwave in 1-minute intervals, stirring between each, until hot. Hoppin’ John also freezes well; transfer cooled portions to freezer-safe containers or bags and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Collard Greens:
Leftover collard greens can be stored in an airtight container in the refrigerator for up to 4-5 days. The flavors often deepen and improve the next day! Reheat on the stovetop over low heat until warmed through, or in the microwave. If freezing, allow the greens to cool completely, then place them in freezer-safe containers, ensuring they’re covered with some of their pot liquor. Freeze for up to 3 months. Thaw in the refrigerator and reheat gently.
Cornbread:
Cornbread is best enjoyed fresh, but leftovers can be stored at room temperature in an airtight container for up to 2-3 days, or in the refrigerator for up to a week. To restore its warmth and tenderness, reheat slices in a toaster oven, microwave, or a warm oven (300°F/150°C) for a few minutes. Freezing cornbread is also an option; wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature or reheat directly from frozen in a toaster oven for a crispy exterior.
Final Thoughts
This Southern New Year’s Menu is more than just a meal; it’s a heartwarming tradition packed with flavor and good fortune. I encourage everyone to bring these comforting Southern staples to their New Year’s table. May your culinary adventure be as prosperous as the year ahead!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Southern New Year’s Menu
Ingredients
Equipment
Method
- ### **For the Hoppin’ John:**
- Prepare Peas: If using dried black-eyed peas not pre-soaked, rinse them thoroughly and place them in a large pot. Cover with water by several inches and bring to a rolling boil for 2-3 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse. If soaked overnight, simply drain and rinse.1 cup dried black-eyed peas
- Sauté Aromatics: In a large Dutch oven or pot, heat olive oil over medium heat. Add chopped onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 large yellow onion, 1 green bell pepper, 2 stalks celery, 2 cloves garlic
- Add Meats and Peas: Stir in the diced ham hock or bacon and cook until lightly browned. Add the rinsed black-eyed peas, chicken or vegetable broth, diced tomatoes, dried thyme, and smoked paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until peas are tender.1/2 pound smoked ham hock or bacon, 1 cup dried black-eyed peas, 4 cups chicken or vegetable broth, 1 (14.5 ounce) can diced tomatoes, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika
- Cook Rice: Stir in the rinsed long-grain white rice. Increase heat to medium-low, cover, and cook for another 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. If the mixture becomes too dry before the rice is cooked, add a little more broth or water.1 cup long-grain white rice
- Season and Serve: Season with salt and freshly ground black pepper to taste. Let sit for 5-10 minutes off the heat, then fluff with a fork. Serve hot, optionally with a dash of hot sauce and a sprinkle of fresh parsley.Salt and freshly ground black pepper, Hot sauce, Fresh parsley
- ### **For the Collard Greens:**
- Prepare Greens: Ensure collard greens are thoroughly washed to remove any grit. Remove the tough stems and chop the greens into 1-2 inch pieces.2 pounds fresh collard greens
- Cook Meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ham hock or diced bacon and cook until browned and crispy (if using bacon). Remove the bacon if desired, leaving the rendered fat in the pot.1 tablespoon olive oil, 1/2 pound smoked ham hock or 6 slices bacon
- Sauté Aromatics: Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.1 large yellow onion, 3 cloves garlic, 1/2 teaspoon red pepper flakes
- Simmer Greens: Add the chopped collard greens to the pot. They will seem like a lot, but they will cook down considerably. Stir well to coat the greens with the rendered fat and aromatics.2 pounds fresh collard greens
- Braise: Pour in the chicken broth or water and apple cider vinegar. Stir in the cane sugar. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the greens are very tender. Stir occasionally to prevent sticking.4 cups chicken broth or water, 1/4 cup apple cider vinegar, 1 tablespoon cane sugar
- Season: Season generously with salt and freshly ground black pepper to taste. The “pot liquor” (the cooking liquid) is highly flavorful and traditionally enjoyed with the greens.Salt and freshly ground black pepper
- ### **For the Cornbread:**
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet (or an 8×8 inch baking dish) in the oven to heat up for about 10 minutes.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. If using, whisk in the granulated sugar.1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup granulated sugar
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk and lightly beaten eggs.1 3/4 cups buttermilk, 2 large eggs
- Combine Wet and Dry: Carefully remove the hot skillet from the oven. Add the melted butter to the skillet, swirling to coat the bottom and sides evenly. Pour any excess melted butter into the wet ingredient mixture. Whisk the melted butter into the buttermilk mixture.1/2 cup unsalted butter
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- Bake: Pour the batter into the hot, buttered cast-iron skillet.
- Bake: Bake for 20-25 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool in the skillet for a few minutes before slicing and serving warm with the Hoppin’ John and collard greens.