Good luck meal

 Traditionally, the first day of every year, we should eat a "good luck" meal. I know that black-eyed peas represent coins, or money, as do greens. Anyway, I found a recipe in "Real Simple" magazine, the January 2021 issue, called Black-eyed Pea Ribollita.  My recipe is not exactly the same, but is inspired by it. I thought it was delicious.  Try it and see what you think!

Recipe was pared down for two people, and took about 45 minutes.

Ingredients

1 3oz block parmesan cheese with rind

1/2 a 12 oz package of sausages, (I used 2 chicken sausage links) cooked according to package directions

2 Tbs olive oil

1/4 c chopped sweet onion

1/4 tsp salt

1 15 oz can collard greens

1 15 oz can crushed tomatoes (I actually used left-over spaghetti sauce.)

2 c chicken broth

1 15 oz can black-eyed peas, drained & rinsed

Croutons for topping

Removed rind from the cheese, and coarsely grate cheese. Reserve the rind. Cook sausage according to package directions, then cut into smaller pieces. Heat oil in a large pot over medium high. Add onion and salt; cook until onion softens, about 3 min. Add greens, crushed tomatoes, broth, and rind. Bring to a boil over high; add peas and sausage. Reduce heat to medium-low. Cook, stirring occasionally,  until slightly thickened, about 10 minutes. 

Preheat broiler with rack about 6 inches from heat. Discard rind. Ladle mixture into individual tureens or small bowls that are oven-proof. Sprinkle croutons over top and layer with grated cheese. Place tureens on a cookie sheet, transfer to oven and broil until croutons begin to brown and cheese melts, about 3 min.

Be careful! Hot! And delicious!