Lou & Lucy’s leftovers: Cooking up some good luck

  • Collard greens, black-eyed peas, black-eyed peas gravy and buttery rice are all the fixins for good luck this year. FOR THE GAZETTE/LOU GROCCIA

Published: 1/3/2020 2:31:06 PM
Modified: 1/3/2020 2:30:41 PM

Happy belated New Year’s, everyone. Nothing like waking up to an ice storm the day before the start of 2020.

One of the traditions we continue at this time of year is the cooking of some Southern dishes that offer the promise of good luck in the new year.

Among the dishes I made this year were:

■Collard greens cooked with homemade turkey stock and hard cider, with the prerequisite bacon and ham flavorings.

■Black-eyed peas cooked with the aforementioned homemade turkey stock and the prerequisite bacon and ham flavorings.

■Carolina rice simmered in water (I ran out of homemade turkey stock) and then dried out in the oven and coated with butter, resulting in a bowlful of glittering, unsticky rice.

■Hoppin’ John, which is basically ladling the black-eyed peas over the buttery rice. What made this year’s Hoppin’ John exceptional was that I also made black-eyed pea gravy to pour over the aforementioned bowlful of peas and rice.

You make this aromatic gravy by blending one cup of the cooked peas with two cups of the liquid the peas cooked in. You can also reduce this gravy in a pot if you like it thicker.

This really kicks the Hoppin’ John up a notch, to quote a famous Southern chef by way of Fall River with a Portuguese cooking background.

And, yes, I put out apple cider vinegar and Crystal hot sauce for the table.

So, let us hope we all will have good luck this year, since I made enough of these dishes to feed all of us.


Sounds like you did a lot of hoppin’ around the kitchen for the New Year. My burning question is: Did you stay up till midnight on New Year’s Eve? I always have to ask. It’s tradition, you know. I think I know the answer, but maybe someday you will surprise me. Happy New Year!


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