I hope you enjoyed a merry Christmas with friends and family and your new year’s plan is as lively or sedate as you desire. It is time to fortify for 2017.January is going to be a doozy! Alas, we must press on.

I will be making my requisite Hoppin’ John and collard greens on New Year’s Day. So just in case you don’t have a recipe of your own good luck meal, this one is just for you.

3 tablespoons olive oil

1 cup onion, chopped

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper

cayenne, to taste (optional)

1 tablespoon chopped garlic

1 smoked turkey wing or leg, cut

1 pound dried black-eyed peas, picked over

1 quart low sodium chicken stock, plus more if needed

2-3 stems of fresh thyme or 1 teaspoon dry thyme leaves

Bay leaf

3 cups cooked brown rice

3 tablespoons finely chopped scallion

Heat oil in a large soup pot over medium-high heat. Add onion, salt, pepper and cayenne and sauté for 4 minutes. Add garlic and sauté for another minute. Add the smoked turkey, black-eyed peas, stock, bay leaf and thyme. Bring to a boil; reduce the heat to a simmer. Cover and cook for 40 minutes or until the peas are creamy and tender. Stir occasionally. If the liquid evaporates, add more water or stock.

Remove smoked turkey, cut the meat off the bone and add the meat back to the pot. Taste and readjust seasonings. Serve over brown rice garnished with scallions.

For the greens, I like to tap into my Louisiana roots and use the trinity (onions, celery and bell pepper) as my vegetable base, sometimes adding a smoked meat product for flavor. You don’t have to make a mess of greens because they are mildly cumbersome to stem, wash and cut, but the payoff is worth it.

Depending on how much greens you prepare, determine the amount of trinity to use. My ratio is 2:1:1, onion to pepper to celery. Sauté the trinity in olive oil, seasoning with salt and pepper (crushed red pepper, too) in an appropriately sized lidded pot until onions are translucent. Add chopped garlic, at least two cloves, and sauté for 1 minute more.

Add at least one-half cup of chicken (or vegetable) stock and at least one tablespoon of vinegar and bring to a simmer. Add prepared greens to the pot in batches, if necessary, covering until the greens cook down, providing more space for the next batch, mixing intermittently to coat with braising liquid and aromatics.

Let the greens rock for at least 30 minutes or until the color changes to a deep army green. Add your favorite hot sauce and let the fireworks go! Best of luck in 2017 to you and yours!

Happy eating and thanks for reading!

Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback?  Invitations!  Email her at kysha@SCHOPnyc.com, follow her on Twitter and Instagram @SCHOPgirl or on Facebook www.facebook.com/SCHOPnyc. For even more recipes, tips and food musings subscribe to her blog at www.talkingSCHOP.wordpress.com. Follow AmNewsFOOD @NYAmNewsFOOD.