 Smokey Collard Greens and Black Eyed PeasBring some prosperity into your life by serving collard greens and black eyed peas on New Year’s Day. It’s a long standing Southern tradition to enjoy this cruciferous vegetable on the first day of January. The green represents dollars bills and the swelling of the peas is said to represent prosperity.
Collard greens are also a nutritious green leafy veggie. In the cabbage family, and related to kale, they are high in vitamins K, A, and C, as well as calcium, iron and fiber. Collard greens shine in their ability to reduce cholesterol and as a form of cancer protection. Start your year with fortune and a resolution to cook healthy foods.
Smokey Collard Greens and Black Eyed Peas Ingredients
- Olive oil
- 2 pounds collard greens (two big bunches)
- 2 yellow onions, about 1/2 pound, peeled and diced
- 6 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 4 cups chicken broth
- 1/4 cup cider vinegar
- 1 14 oz black eyed peas
Directions
- Fold collard green leaf in half and slit the large center rib away and discard. Stack the halved leaves on top of each other, roll up from the short end into a cigar shape and cut lengthwise down the center. Then cut crosswise into short ribbons about 1/2-inch-wide.
- Heat the olive oil in a soup pot. Add the onions and garlic, along with the paprika and salt, as well as the red pepper flakes if desired. Cook for another 5 minutes or until the onion softens. Add the collard green ribbons slowly, handful by handful, stirring them in so that they wilt down and make room for more.
- Pour in the chicken broth and cider vinegar and bring to a simmer. Put a lid on the pot and turn the heat to low. Simmer for 25 minutes. Then add the black eyed peas and cook for 5 minutes until heated through and until the collards are tender. Season to taste with sea salt and black pepper and serve.
Adapted from: thekitchn.com
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