This Southern classic for New Year's Day features black-eyed peas and can be made to suit vegetarians and non-vegetarians alike.
1 pound dried black-eyed peas
2 tablespoons vegetable oil
1 medium white onion, finely chopped
2 medium turnips, peeled and cut into 8 (1/2-inch) wedges
2 1/2 teaspoons kosher salt, or to taste, divided
1 1/2 teaspoons black pepper, divided
2 medium celery stalks, halved lengthwise and cut into small cubes
4 small fresh jalapeños, seeded and diced
4 medium garlic cloves, smashed and chopped
4 dried bay leaves or 2 fresh bay leaves
2 tablespoons harissa paste, or more to taste
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme or 2 thyme sprigs
3-4 cups vegetable stock
1 (about 1 1/2-pound) smoked ham hock (optional)
8 ounces turnip greens or kale
Cooked yellow or white rice
3 scallions, thinly sliced
Sliced pickled jalapeños (optional)
Rinse black-eyed peas; discard any debris. Place peas in a large pot or bowl. Add cold water to cover; let soak at room temperature at least 6 hours or up to 12 hours. Drain peas and set aside.
Heat oil in a large pot or Dutch oven over medium. Add onion, turnips, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook, stirring occasionally, until starting to brown, 4 to 6 minutes. Add celery, diced jalapeños, garlic, bay leaves, harissa, smoked paprika, cumin, and thyme; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add peas, stock, ham hock (if using), 1 1/2 teaspoons salt, and remaining 1 teaspoon black pepper; bring to a simmer over medium-high. Reduce heat to medium-low; cover and cook, stirring occasionally, until peas are tender, about 45 minutes. Remove from heat; stir in turnip greens until just wilted. Let stand 15 minutes.
Remove and discard bay leaves, thyme sprigs (if used), and ham hock. Stir in remaining 1/2 teaspoon salt or more to taste. Serve over rice; top with scallions, and, if desired, garnish with pickled jalapeños.
