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🎉 Collards & Black-Eyed Peas Mingle in One Tasty Recipe for New Year’s Day

🎉  Collards & Black-Eyed Peas Mingle in One Tasty Recipe for New Year’s Day

Happy New Year! It’s time to get those collards, black-eyed peas, and cornbread all in a row to ensure abundance in 2023. Here’s an incredible recipe from French Quarter restaurant Sylvain‘s via our wonderful collaborators Deep South Magazine.   – Editor

New Orleans French Quarter restaurant Sylvain‘s Collard Bourbon Soup offers an interesting and delicious new interpretation of long-cherished and essential New Year’s Day ingredients. This recipe combines staples of the Southern pantry: bacon, collard greens, black-eyed peas, and bourbon.

Chef Alex Harrell says the bourbon lends just a hint of sweetness, which plays well alongside the bitterness of the greens and the smokiness of the bacon. “While we love to use each of these ingredients individually, together they bring a new complexity and a savory flavor profile perfect for serving during the cooler autumn months,” he adds.

Read More at Deep South Magazine

About The Source

Deep South Magazine

Deep South is an online dose of Southern hospitality – anytime, anywhere. Through stories on travel, dining, shopping, and events, as well as a “Southern Voice” literary section, Deep South helps readers rediscover their South, while looking back on the history and traditions that got us to where we are today.

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