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"For a wealthier 2012, try making some black-eyed peas on New Year&amp;#039;s Day. In the South, where the tradition likely began, the most popular way to enjoy them is in a dish called Hoppin&amp;#039; John, which includes rice and salt pork, says food historian Rick McDaniel, author of An Irresistible History of Southern Food. Or make this speedy recipe that puts some green on your plate\u2014if not in your wallet. Garlicky Black-Eyed Peas with Spinach and Bacon Cook 4 slices bacon in a large skillet over medium heat until crisp, 6 to 8 minutes; transfer to a plate. Break into pieces. Add 2 cloves garlic (sliced) to skillet and cook until golden brown, 2 minutes. Add a 15-oz can black-eyed peas (rinsed) and \u00BC cup water and cook until heated through. Add one 10-oz pkg spinach (thick stems discarded), season with \u00BD tsp salt and \u00BC tsp pepper and cook, tossing, until beginning to wilt, 2 minutes. Toss with the bacon. "^^<http://www.w3.org/2001/XMLSchema#string>
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