new year's collard greens and black eyed peas

Southerners traditionally start each year eating black eyed peas and collard greens for good luck and riches. I don't think I've ever actually partaken in this particular tradition, even all the years I lived in the south, but this year I thought I'd give it a try. Mostly I think I was just looking for something new to eat. And boy was I happily surprised. Of course, as is always the case, adding bacon to anything can make it delicous. These collard greens and black eyed peas were no exception. And it's a recipe I came up with mostly on my own, taking a little bit here and there from a couple different recipes.

1 package of collard greens
6 pieces of bacon
half an onion, diced
2 garlic cloves, minced
1 can black eyed peas

Remove woody stem from collard greens. Cut leaves into 1 inch squares. Boil in salted water for 20-25 minutes (though I might try less time next time). Drain. Fry bacon slices as usual. Remove and drain once crispy. Fry onion and garlic in bacon fat until just about browned. Add collard greens and black eyed peas, adding a bit of the liquid from the peas to the pan. Cook about 15 minutes or until liquid is gone. Crumble bacon strips in and stir to heat them up a bit. Add salt and pepper to taste - be careful, the bacon can make it extra salty.

The only thing I would do differently the next time is to also make some cornbread.

I hope this good luck and riches thing works!