According to tradition, foods we eat on New Year’s Day will help us to have good luck and fortune in the coming year. Eat greens or cabbage to have the fortune of receiving money; cornbread represents gold; black-eyed peas seasoned with a ham hock or hog jowl is eaten for good luck. The hog jowl represents moving forward, just as a hog does when foraging. It is said the more you eat, the more luck and fortune you will receive. Today, we are sharing some recipes to help you to prepare the traditional foods for New Year’s Day.



1 bunch collard greens, rinsed, trimmed and chopped

2 smoked ham hocks, or 1 lb. hog jowl

1 10.5 oz cans condensed chicken broth

21 fluid ounces water

1 tablespoon distilled white vinegar

Salt and pepper to taste


Place the collard greens and ham hocks or hog jowl in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.



2 eggs

2 cups self-rising cornmeal

2 cups buttermilk (regular whole milk works also)

1/4 cup bacon grease


Preheat oven to 425°F.

Mix eggs, cornmeal, and buttermilk together and stir until all moisture is incorporated.

Put bacon grease in a 10-inch cast iron skillet, or other pan.

Place pan in the oven, and just when the bacon grease is hot enough to almost start smoking, pour into the cornmeal mixture and mix well.

Pour the mixture back into the pan and bake at 425° for about 20 minutes or until cornbread is springy to the touch and browned on top.


1 head of cabbage, chopped

2 tablespoons unsalted butter

2 tablespoons olive oil if desired

1/2 teaspoon salt

fresh black pepper to taste

1 1/2 — 2 cups chicken broth


In a large pot, melt the butter and olive oil if using.

Add remaining ingredients to the pot.

Stir and bring to a boil, then immediately cover the pot and reduce heat to a simmer.

Simmer until cabbage is tender to your liking.

You may add bacon when simmering if desired.




1 14-1/2 oz can black-eyed peas

1/2 cup water

1 tablespoon butter

1/2 teaspoon white distilled vinegar

salt and pepper to taste


Cook bacon in a medium-sized saucepan until crispy.

Drain the cans of peas and add to the pan with the bacon.

Add the rest of the ingredients and cook until heated through, stirring often to prevent scorching.


Buy presliced hog jowl, or in a chunk, and take home and slice.

Cookeon medium heat.

Heat a skillet with a little grease and add the slices of hog jowl.

Turn often to prevent sticking to pan until desired doneness is achieved.