Smiles from the threshold of the year to come
Whispering, ‘it will be happier…'”
I’ve never been one to be superstitious, but I am beginning to believe in the unlucky Number 13. While this year has had the highest of highs (trips to Florida, Newburyport, Maine, and New York City; a springtime visit from my friend, Kats, from Switzerland; hiking all over the state; and MVK’s collaboration with Cooking Light magazine), it also has had some incredible personal lows. A special thank you to my friend, Catherine, and the Eater of the House who have allowed me to keep on writing in the interim.
So cheers and Happy New Year! I, for one, am excited to turn the calendar to a new year. And on Wednesday, I am going to make a double batch of my black-eyed peas and collard greens that I posted last January for good luck, just in case!
Good Luck Peas
Just omit the ham for a vegetarian version and it will taste just as good! Spinach or Swiss chard can be substituted for the collard greens.
2 teaspoons olive oil
3-4 cloves of garlic, minced
½ medium onion, finely diced
3 cups of collard greens, chopped
1 14 oz. can black-eyed peas
1 ¼ cup chopped ham (optional and gluten-free)
Salt and pepper to taste
1. Warm the olive oil in a large skillet. Add the garlic and onion and sauté until soft.
2. Add the collard greens and sauté until they are wilted.
3. Add the peas and ham, if using. Stir and turn heat to low. Add salt and pepper and serve!