Happy New Year!
My Mom makes pork and sauerkraut for New Year’s Day, and I never could learn to like either the taste or the smell of that fermented cabbage! So for the past 25+ years, I have made our own NYD food tradition of black-eyed peas and greens in various forms. I can never remember exactly what recipe I have used from year to year, but today’s lunch from Vegetarian Times has already been printed out, noted, and saved in both my binder and computer file. Jack’s comment after the first bite: “Now this is excellent!” :)
Hoppin' John With Collard Greens
- 1/4 cup apple cider vinegar, divided
- 2 Tbs. agave nectar (I used honey)
- 3 tsp. olive oil, divided
- 1 tsp. chili powder, divided
- 1 tsp. salt, divided
- 1 large bunch collard greens, chopped (I used 10 ounces)
- 4 slices meatless low-fat bacon strips, chopped (I used 6 ounces of smoked turkey sausage)
- 1 small onion, chopped (3/4 cup)
- 3 ribs celery, chopped (3/4 cup)
- 2 cloves garlic, minced (2 tsp.)
- 1 1/2 cups cooked long-grain white rice (I used ¾ cup uncooked and then, of course, cooked it)
- 1 15.5-oz. can black-eyed peas, drained and rinsed (I used 10 ounces frozen, thawed)
1. Whisk together 2 Tbs. vinegar, agave nectar, 1 tsp. olive oil, 1/2 tsp. chili powder, and 1/2 tsp. salt; set aside.
2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.
3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon, onion, celery, garlic, and remaining 1/2 tsp. chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs. vinegar, and remaining 1/2 tsp. salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.
4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.
Note: I stirred the peas, rice, and sausage into the collard greens and served all in one big bowl.
Per Serving: Calories: 291, Protein: 12g, Total fat: 6g, Saturated fat: 0.5g, Carbs: 51g, Cholesterol: mg, Sodium: 723mg, Fiber: 8g, Sugars: 12g
Because I didn’t feel like making the accompanying cornbread, this recipe made 2 servings. :)
I have to wonder, why do I only think of making this on New Year’s Day? It is very good, healthy, easy to make… I’m keeping the printed version in my current recipe binder and hope to put it into regular rotation over this winter.