New Years Day

On New Years Day this year I wasn’t really in the mood for the usual black-eyed peas, collard greens, and cornbread. I cooked up the beans anyway, so that we could each have a spoonful for good luck in the new year.

As we were eating the full meal on Sunday, I realized that I need a fool-proof recipe for black-eyed peas. Simmering them with onion, garlic, peppercorn, and some sort of pork isn’t cutting it. Anyone have a good recipe?

My recipe for collard greens, on the other hand, is pretty good. This comes from a Wegmans magazine before they turned semi-homemade.

Collard Greens
16 oz package chopped collard greens
1 tb vegetable oil
1 c chopped onions
1 c chicken broth (or whatever)
1 minced jalapeno
2 tb sugar
2 tb cider vinegar
pinch of red pepper flakes

Blanch collard greens in boiling water for 2 minutes in a large pot of boiling salted water. Shock and let drain.

Heat oil in a saute pan and cook onions until translucent.

Add broth and bring to a boil. Add jalapeno and greens. Simmer, stirring occasionally, about 20 minutes.

Stir together sugar and vinegar until dissolved. Stir into greens along with red pepper flakes.

Advertisements

9 Comments

Filed under Uncategorized

9 responses to “New Years Day

  1. Inge

    I can vouch for the collard greens recipe – it’s a delicious way to eat them.

    • I think we were at Wegmans together when they were sampling these greens in the store. Could it be that was the first time I’d had collard greens? It was definitely the first time I’d liked them!

  2. bob

    I’m forwarding this to Evelyn. She has a great recipe for Texas caviar, which features blackeyed peas prominently.

  3. Evelyn

    Texas Caviar!

    Combine:
    4 c cooked black-eyed peas (fresh or dried)
    1 c celery, chopped
    4 oz chopped green chiles
    1/4 c chopped red bell pepper
    1/2 c chopped red onion
    2 cloves minced garlic
    1 t salt
    1/2 t black pepper
    1 t Worcestershire sauce
    3/4 c home made Italian vinaigrette
    (1/4 c red wine vinegar, 1/2-3/4 c olive oil, touch of Dijon mustard,
    salt, pepper, rosemary, oregano)
    Place on a bed of
    chopped red cabbage
    Garnish with
    mince green onion tops
    This dish will hold well for a week in the refrigerator.

    A note: Texas caviar is a marinated, make-ahead salad (24 hours is good) invented by Helen Curtis, the famed 1950s food consultant hired out of New York by Neiman Marcus.

    Source: Dallas Morning News, 8/26/2009

    • Thanks, Evelyn!

      What a timely suggestion – I was leftover cooking to clean out the fridge last night, and tried a bastardized version of a Texas caviar recipe from an old co-worker. It had a lot of sugar in it, though, so I winged it with so-so results.

      I like the looks of this version *much* better. Tucking it away for our January 2, 2012 meal plan!

  4. Inge

    You know, you *can* eat black-eyed peas other times of the year, too!

  5. Evelyn

    Blecch! Sugar in Texas Caviar! This is pretty good. All of us like it, and it came directly out of Tejas, although Grandma said she’d never heard of it. The original called for 1 1/2 c Italian salad dressing for the marinade, which is later drained.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s