Another year has arrived. I was up very early this morning thanks to my fur–baby and was able to see the glorious sunrise. A really beautiful morning!
I grew up southern. My mother was southern as was her mother. So I guess it comes as no surprise that every year on New Year’s Day my family is served black eyed peas, rice, greens and cornbread. Let us not forget those green onions! As Hubby will tell you the meal wouldn’t be complete without cornbread and onions. There have been a couple of years that I probably fixed slaw in lieu of the greens but being back in the south, I can now enjoy the benefits of greens.
Collards, kale and turnip greens are loaded with Vitamins A and C as well as calcium and fiber. The traditional southern method of cooking greens is to cook the life out of them. Hours of cooking them down with fat meat and lots of pot liquor to be sopped up with cornbread. Well for health reasons I can’t afford to eat like that. I now prefer to keep the cooking time down to about 15 minutes, usually combine a couple of different varieties of greens and cook them in flavorful chicken stock. They are lightly seasoned with sea salt, freshly ground pepper and a touch of balsamic vinegar drizzled over at the end. Of course all ingredients are gluten free.
In the mid to late 1980’s I found a great recipe for Creole Black-Eyes and Rice and over the years have changed and rearranged to make it mine. It’s a really great recipe that over the years I adapted for the slow cooker. The finished product is served now with Alton Brown’s Baked Brown Rice. The cornbread this year was one that I posted on Food.com in 2005, Blue Cornbread. The cornbread can easily made with gluten free flour.
The New Year’s dinner has been served, the kitchen cleaned and my post almost finished. Below is the recipe for the Mixed Greens. Hope you have a wonderful and prosperous New Year.
healthy Mixed Greens
- 16 oz chopped mixed greens (Kale and Collards)
- 1/2 medium yellow onion, diced
- 1 tablespoon olive oil
- 1/2 to 1 cup chicken stock
- crushed red pepper, to taste
- sea salt, to taste
- freshly ground black pepper
- Balsamic Vinegar
In a large saucepan with tight fitting lid bring a couple of tablespoons chicken stock to a boil. Add in the onion and cook until stock evaporates and onions are wilted.
Toss in the greens, remaining stock, red pepper flakes, salt and black pepper. Drizzle with the olive oil, cover and cook over medium heat for 15 minutes. Toss the greens a couple of times to combine all the ingredients. Remove from heat and drizzle with Balsamic Vinegar. Serve and enjoy! This makes about 4 average servings.