Luck and Money for the New Year!

Happy New Year everyone!

New Year’s Day here means few things for sure:  a First Day 5K; the end to 2 weeks of eating junk and drinking too much, otherwise known as the Fat Fortnight; collards and black-eyed peas for dinner.

It’s a Southern thing.  Collards and black-eyed peas for the new year to represent luck and money.  The whole truth is that this is filling food for cheap.

Most years I start these with a pot liquor made with smoked turkey wings or ham hocks.  This year I went vegetarian and I’m not sorry.  These were easy, didn’t make a mess and tasted great.  I’m looking forward to leftovers!

Here’s all the stuff you need:

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1/8 cup canola oil

1 yellow onion, diced

1 clove garlic, minced

2 lbs. collard greens, stemmed and chopped

1 tsp. red pepper flakes, toasted. (Toast the pepper flakes in a dry sauté pan over medium heat, tossing constantly.  Leave this out if you’re heat averse.)

1/2 cup white wine

2 cups cooked black -eyed peas

1/2 an onion, diced

1 garlic clove, minced

1 1/2 C vegetable stock or water (enough to cover the peas)

salt to taste

 

1/4 cup apple cider vinegar

2 T butter

1 tomato, chopped

Hot sauce to taste

If you haven’t worked with collards before just know that this is a sturdy leaf.  They have to be cooked a long while to make them tender and cook out some of the bitterness.  They’re available chopped and bagged at the grocery store.  I don’t buy them that way because they have the stems in them.  I prefer to remove the stems.  More industrious people than I pickle the stems to use as garnishes.  I just toss them.

I like to chop these kind of small.  They work better in soups that way and they mix better with rice and peas.  Place the leaf face down on your cutting board.  Run your knife down either side of the stem and stack the two leaf halves on top of each other.  Set them aside.  Stem all of the leaves before you begin the chopping.

Stack 4-5 leaves on top of each other and roll them up together.  Slice the roll in half longways, turn it and slice longways again.  The roll is now in four sections.  Cut it crosswise in small pieces and you’ll end up with something that looks like a dice.

Normally you cook these in enough liquid to cover them, but this recipe is fairly dry.  The collards are easier to use when you don’t have to drain them.  Just be sure that you use a pot big enough for the collards and then to add the peas to.

Start with oil, I use olive oil for nearly everything, but canola or safflower or whatever will work here just as well.  I sauteed the onions and garlic together.  This saved me the trouble of making the roasted garlic butter that the recipe calls for.  You may need to add the collards in batches to make them fit.  Once they’ve started to cook down add the wine.  If you don’t want to use wine use vegetable broth here.

You’ve got 30-40 minutes to cook these until they’re really tender.  If the collards start to stick to the bottom of the pot add a little water and stir.  Cook them with the lid off the pot.

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While the collards cook, start the black-eyed peas.  In this part of the world you can get fresh peas for New Year’s, so I recommend that.  If you can’t, frozen are the next best thing.

Again, start your pot, a small one this time, with a little oil.  When it’s hot, but not smoking, add some onion and garlic.  Saute until the onions are soft.  Add the black-eyed peas and enough water or vegetable stock to cover them.  Salt the water to taste.  Bring them to a boil and then cut the heat back to simmer.  It’ll take 15-20 minutes to cook these.  I like mine pretty soft, but be careful that they aren’t mushy.  You want them to hold their shape when you mix them into the collards.

Use a slotted spoon to remove the black-eyed peas from the cooking liquid.  Save that liquid for cooking the rice.  Add enough water to the cooking liquid to make 1 1/2 cups.  Add the rice to the small pot with the liquid, bring to a boil, and simmer, covered, until it’s done.  About 15 minutes.

And, back to the collards.  Add the cooked peas and vinegar to the collards.  Throw in the butter and salt to taste.  Cook everything another 10 minutes.  Serve over the rice.  Garnish with a few chopped tomatoes.  Add a few dashes of Tabasco or Siracha or other hot sauce if you like

I had this as my dinner tonight, but later this week it’ll make a great side dish and maybe some breakfast hash.  Stay tuned!

This is based on a recipe from Garden and Gun magazine.  Check it out here!

Hope the new year brings you all the luck and money you need!

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