I hope everyone had a lovely New Year’s Eve with lots of merriment and good food! A quick stop for cocktails at our local pub ended up being dinner instead of appetizers, but I was in bed by 11:30 and I couldn’t keep my eyes open for midnight, so the new year was rung in without my cheering. But that’s OK, I was just as glad to say goodbye to 2012 and wake to a new year full of possibilities!
Since I tend to be of the superstitious type, New Year’s Day doesn’t go by without eating some black-eyed peas for good luck! I whipped this dish up after a short hike in the afternoon and the aroma coming out of the pan was mouth-watering. Collard greens are my new favorite go-to winter greens. Less bitter than kale, but sweeter and heartier than Swiss chard or spinach, they add delicious flavor and great nutrients to any dish. Before chopping, treat them like kale, pulling them off of their firm stems.
No matter that it’s January 2nd, I think you’ll feel your luck turning after a nice warm bowl of these peas! It also takes about 30-40 minutes from start to eating!
Good Luck Peas
Just omit the ham for a vegetarian version. It will taste just as good!
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 saute 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!