That was every Sunday growing up, except it was dried black eyed peas that had been soaked overnight then slow cooked and served normally with turnip greens, sometimes collards or mustard greens, we never heard of those other two greens. Always with a nice cast iron skillet cooked cornbread and either fried pork chops or fried chicken. A glass of sweet iced tea or ice cold buttermilk to wash it down. Sometimes Mom would find some Poke Salat growing wild and cook that but I never liked that stuff.
