Since I've been spending the last month in the south, I'm going with a favorite southern New Years tradition. Black eyed peas and collard greens symbolize good luck and prosperity for the new year. I made this dish last year for a New year's eve party, and I must admit, 2012 did me good! I've been blessed with a beautiful new nephew this year, a healthy family, traveling to new places, exploring, enjoying life, and living my dreams in an RV. What more could I ask for? I wish you all an adventurous, healthy, and amazing new year. Happy 2013!
|Happy New Year! Hoppin' John Good Luck Salad|
Hoppin' John Good Luck Salad
1 large bunch collard greens, remove veins, chopped (about 5 cups)
2 cups cooked rice
4 or 5 cloves garlic, minced
2 cups cooked black eyed peas
1/2 cup pickled cherry peppers, sliced
2 tbsp olive oil, separated (1 tbsp & 1 tbsp)
salt & pepper
1 tsp white wine vinegar
1/2 tsp liquid smoke
1/4 tsp red pepper flakes
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp fennel seed
Over medium heat in a large pan, sauté 1 tbsp olive oil, garlic, cherry peppers, vinegar for about 3 minutes. Add collard greens and some salt & pepper. Sauté just until greens wilt slightly. Remove from heat.
In a bowl add rice, black eyed peas, 1 tbsp olive oil, liquid smoke, red pepper flakes, onion powder, smoked paprika, and fennel seed. Stir to combine. Add the greens mixture, and stir it all together.
Happy New Year!
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