I take new year's eve easy. What I'm doing for new year's day:
1 large onion
1 bell pepper
6 cloves of garlic
3 stalks celery
(a good-sized smoked ham hock) and/or (4 strips of bacon and a fist-sized chunk of tasso ham)
4 bunches of collard greens, torn off the stems between the veins
1 lb of dried black-eyed peas
quart of chicken stock or broth - homemade is best, low-sodium if you're buying the canned stuff.
a couple stems of thyme and a bay leaf
salt and pepper
Soak the black-eyed peas overnight (12 hours, preferably) then rinse and drain when you're ready to cook
Dice the onion, pepper, and celery, split between 2 bowls
If you've got a ham hock, heat a little oil in a dutch oven and sear it in a dutch oven for the peas. If you have bacon or tasso, cube it and render out some fat in the dutch oven or stock pot. You want 2 pots going with a little rendered pork fat, preferably with some meat (either hock or bacon.)
Pour a bowl of trinity (the onion/celery/pepper mixture) into each pot and sweat for about 5 minutes on medium heat, stirring every so often. Press 3 cloves of garlic into each pot and give a quick stir after 30 seconds.
Add beans, thyme, bay, and stock to one pot and give a stir; wait for it to come to a boil then lower heat and cover. While waiting for first pot to boil, gradually add torn-up collards to the other pot, stirring often to let the greens wilt. When all greens are in the pot, cover it and lower the heat to a simmer. Season before serving.
While peas and greans are cooking (cook beans for about 45 minutes, greens for a little less), make a cup or 2 of long-grain white rice (basmati is great.)
Put peas and greans over rice with some chopped scallions and a good dash of tabasco.