![New Year Stew](http://files.patiodaddiobbq.com/images/food/soup/NewYearsStew_1_10.jpg)
Ringing in the new year calls for blackeyed peas, greens and pork. Oh, and that means that we must include cornbread on the side. This might just be a new tradition here at Daddio's house.
I call it a stew, but it's more like a really thick soup, or I suppose you could even call it a form of chili. No matter what you call it, I call it good and the family concurred. It's one of those simple hearty comfort foods that fills the house with airborne deliciousness even before you eat it.
Ingredients
2 bunches Collard greens, washed, stemmed, and rough chopped
2 Smoked ham hocks
1 lb Cooked ham, diced to about 1/2"
7 cups Water
3 cans (15 oz) Blackeyed peas, rinsed
1 can (14 oz) Chicken broth, low sodium
2 stalks Celery, washed and sliced to 1/4"
1 med Onion, diced
1/3 cup Sweet Marsala wine
1 1/2 Tbsp Garlic salt
1 Tbsp Worcestershire sauce
1 tsp Black pepper, coarse ground
2 tsp Creole seasoning (I used Spice Hunter "Cajun Creole Seasoning")
Method
Put the water, garlic salt, Creole seasoning, pepper, collard greens and ham hocks in a large heavy soup pot or Dutch oven over medium-high heat and bring just to a boil.
![New Year Stew](http://files.patiodaddiobbq.com/images/food/soup/NewYearsStew_1_1.jpg)
Cover, reduce the heat to medium low and cook one hour, stirring occasionally.
![New Year Stew](http://files.patiodaddiobbq.com/images/food/soup/NewYearsStew_1_4.jpg)
Add all of the remaining ingredients, except the blackeyed peas.
![New Year Stew](http://files.patiodaddiobbq.com/images/food/soup/NewYearsStew_1_3.jpg)
Increase the heat to medium-high and bring back to a simmer.
Reduce the heat to medium-low and simmer covered for 20 minutes.
Uncover, increase the heat to medium, and add the blackeyed peas.
![New Year Stew](http://files.patiodaddiobbq.com/images/food/soup/NewYearsStew_1_6.jpg)
Simmer uncovered for about 20 minutes to allow the broth to reduce and thicken.
![New Year Stew](http://files.patiodaddiobbq.com/images/food/soup/NewYearsStew_1_8.jpg)
Turn off the heat and let stand 10 minutes.
Serve with cornbread and enjoy!
Afterthought: If I had to do over again, I would have first sauteed the onion and celery in a little olive oil or butter before adding the greens, water, hocks and seasoning at the start of the cook. I think it would add more depth of flavor.
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