As I have and will continue to do here first, thank you to essential workers and businesses and to healthcare professionals for all you have done and continue to do on behalf of all of us. Thank you also to all who continue to stand in protest of the systematic racism in our country. You are seen, heard and appreciated.

We have been quarantined for over 100 days which began just 72 days into 2020. I have been finding it hard to write about food during these times. Trying to find relevance in what I do on this page. Not looking for any sympathy, just sharing my thoughts as I do.

I figured, we are now in Phase 1 of reopening, a new beginning of sorts, like the beginning of a new year. What food do I offer in celebration of a new year, for luck and wealth? You got it! Sharing my black-eyed peas Hoppin’ John recipe. I still have some of my crockpot collard greens in the freezer to accompany them.

NOTE: Please be mindful of the salt in the entire dish from the stock/bouillon, actual salt and the smoked meat. The peas (a starch) help to calibrate the salty liquid base (which should be slightly salty before the peas go in) but taste, taste, taste your way through the dish before re-seasoning.

2 tablespoons oil

2 cups onion, chopped

1 smoked meat – ham hock (my choice), turkey wing or leg or smoked meat substitute (V)

3 large cloves garlic, chopped

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

(optional) ¼ teaspoon crushed red pepper

2 bay leaf

1-quart chicken stock, plus more if needed

1-pound dried black-eyed peas, rinsed and picked through

Salt and freshly cracked black pepper to taste

Scallions, sliced to dress

Heat oil in a large soup pot over medium heat. Add the onion and sauté until transparent, about 4 minutes. Add smoked meat product and sauté for 4 minutes (turning solid meats over at 2 minutes). Add garlic, thyme, bay leaves, crushed red pepper and seasonings. Stir to combine. Add stock, bring to a boil, reduce to a simmer, cover pot and let cook for 20-30 minutes to tenderize the meat and let the flavors marry.

Add black-eyed peas to the pot and bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If needed, add more water or stock.

At this point, non-vegetarians, you can pull out the smoked meat and cut it off the bone and add back to the pot. Adjust seasonings and garnish with green onions. Serve over rice or with cornbread and of course some braised, sautéed, steamed vegetables if not your collard greens.

Hoppin’ John or not, I wish you renewed luck for 2020.

Stay safe, wear a mask, eat well and thanks for reading!

Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for over 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, www.talkingSCHOP.wordpress.com. Questions? Comments? Requests? Feedback?  Invitations!  Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!