New Year's Recipes: black eyed peas & collards

[Guest guest]

Where I am from in the South, traditionally, we eat black-eyed peas,

collards (or other dark leafy greens, like kale), and pork, on New

Year’s Day.

The collards are green, like money, and symbolize prosperity in the

New Year. The black-eyed peas symbolize good luck, and the pork also

symbolizes prosperity (because the pig is the only animal which eats

while it is moving forward)

 

I don’t eat pork, duh, but I keep up the tradition of greens and

black-eyed peas.

Here is a recipe for sprouted black-eyed peas (yes! you *can* sprout

them and eat them - they even taste good), as well as two recipes for

collards (I usually use the second one)

 

1 C dried organic black-eyed peas

1 - 2 T minced onion (to taste, optional)

1 - 2 T minced garlic (to taste, optional)

1 - 2 T extra virgin olive oil (to taste)

1 - 2 T apple cider vinegar (to taste)

sea salt to taste

black pepper to taste (optional)

 

* Sprout black-eyed peas for 3 - 4 days (soak for 12 hours,

drain, and sprout, rinsing twice daily for 2 - 3 - 1/2 more days)

* Mix sprouted black-eyed peas with minced onion and a minced garlic

to taste (optional).

* Add olive oil and vinegar to taste and mix well.

* Add salt and pepper to taste and mix well.

 

MARINATED GREENS

MARINADE

1/4 C apple cider vinegar

1/4 C sun-dried tomatoes, finely chopped

1/4 C scallions, white parts only, finely only

1 clove garlic, minced

1 t red pepper flakes

2 t sea salt, divided

1/2 t black pepper

1 bunch collard greens (or other greens)

1/8 C olive oil

 

1 - Mix apple cider vinegar, sun-dried tomatoes, scallions, garlic,

red pepper flakes, 1 t sea salt and pepper. Set aside.

1 - Roll up 2 - 3 leaves into a cylindrical “cigar†shape.

2 - With a sharp knife, thinly slice the rolled greens crosswise into

ribbons.

3 - Cross-chop the “roundsâ€

4 - Place in a large bowl.

5 - Repeat steps 1 - 4 until all greens have been chopped.

6 - Add in olive oil, remaining 1 t salt, and marinade mixture.

7 -Massage all ingredients until mass is reduced by half.

8 -Refrigerate and marinate for 1 - 24 hours

 

MASSAGED MARINATED GREENS

this comes out enough like old-fashioned Southern greens to satisfy

your longing for Grandmamma’s cooking.

 

1 bunch collard greens

5 - 10 kalamata olives, finely chopped

2 T apple cider vinegar

2 T extra virgin olive oil

1 onion, finely chopped

1/2 red bell pepper, slivered

fresh garlic, finely chopped, to taste, or garlic powder (optional)

chili seasoning, to taste (optional)

 

1 - Roll up 2 - 3 leaves into a cylindrical “cigar†shape.

2 - With a sharp knife, thinly slice the rolled greens crosswise into

ribbons.

3 - Cross-chop the “roundsâ€

4 - Place in a large bowl.

5 - Repeat steps 1 - 4 until all greens have been chopped.

6 - Add remaining ingredients to bowl and mix.

7 - With hands, ‘massage†greens until bulk is reduced by half.

8 - Set aside to marinate for one hour (or up to 24 hours).

Alternately, eat right away.

 

Enjoy!

Happy New Year!