Recipe: Wilted collards with warm black-eye pea succotash

Recipe: Wilted collards with warm black-eye pea succotash

MYRTLE BEACH, SC (WMBF) - Chefs from Croissant's in Myrtle Beach shared signature recipes for the New Year.

Find the recipe for Champagne Punch and Wilted Collards with Succotash, below.

Champagne Punch


1 cup triple sec or Grand Marnier

1 cup brandy

1/2 cup Chambord, or other raspberry flavored liquor

2 cups unsweetened pineapple juice

1 quart chilled ginger ale

2 chilled (750 ml) bottles dry Champagne

2 cups raspberries


1. In a large bowl or pitcher, combine the triple sec, brandy, Chambord and pineapple juice and chill covered for at least 4 hours or overnight.

2. In a large punch bowl, combine the triple sec mixture, the ginger ale, Champagne and ice cubes if desired.

3. Garnish punch with raspberries and serve.

Wilted collards with warm black-eye pea succotash

1 bunch collard greens washed, stems and ribs removed

For Peas:

6 cups chicken stock

1/2 pound black eye peas

pinch of salt

1 bay leaf

For Vinaigrette:

1/4 cup rice wine vinegar

2 T stone ground mustard

1 T honey

Couple shakes of your favorite hot sauce

4 T olive oil

For Succotash:

2 cups corn

1/2 cup diced red onion

1/2 cup scallions

1/2 cup diced red pepper

1/2 cup grape tomato sliced in half

Combine chicken stock, peas, salt, and bay leaf in a stock pot. Bring to a boil. Reduce heat to medium/low and simmer until peas are just done, about 30 minutes. Drain well, discard bay leaf.

Whisk vinegar, mustard, honey and hot sauce in a bowl. Gradually whisk in oil. Season to taste. Toss with peas. Reserve some of the vinaigrette to work into the collards with your hands causing them to bruise slightly.

Mix corn, red onions, scallions, red peppers and tomato into pea mixture. Warm over medium heat until heated through. Serve over wilted collards.