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This contemporary pairing with creamy grits—an old Southern favorite spreading in popularity across the country—doubles the luscious richness.
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This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Black-eyed peas and collard greens are traditional foods to eat on New Year's Day for luck and money, and both are found in this hearty soup.