HAPPY NEW YEAR!
We’re kicking this year off with all the good luck and good fortune superstitions we can – like some black eyed peas and collard greens. Going into “2020-too”, I think we can agree that we all need a little luck. I had literally never heard of such a superstition growing up, nor had I ever eaten even one bean or one leaf of collard green. The closest thing may have been Grammy’s turnip and greens that showed up each Thanksgiving – but those were a hard pass. Thank goodness ya’ll, that I found such a Southern gentlemen to show me how to grow my prosperity and fortune each year by eating! It’s pretty much my favorite thing to do!
*I’m a little skeptical that luck may not be on my side just yet. The greens were great. The peas on the otherhand, were moldy when I opened their packaging and we had to ditch those. And right now, as I write this, I am getting ready to show up to traffic court to fulfill my subpeona obligations….
When Chris and I first started dating, we would surprise each other with themed dinners. And then one night, I made my first attempt at Southern cooking. What a disaster. Being in college, I was already not really great in the kitchen beyond a sandwich. Mix that with ingredients I had never touched in my life (down to the buttermilk) and dishes I never heard of, this New Yorker struggled to put anything together. The greens were bitter and barely cooked, box macaroni and cheese, rock hard “biscuits” and I didn’t know the peas were even thing. It’s a miracle we ended up married. Chris LOVES Southern food, and I was not the girl for the job. But years later, here we are.
Collard Greens
Ingredients
- 1 lb. chopped collard greens
- 1/2 lb. bacon, cut into pieces
- 1 onion, diced
- 2 tbsp. apple cider vinegar
- 1 tsp each, salt and pepper
- 2 tsp, sugar
- 2 tbsp, worcestershire suace
- 1 tbsp, tabasco sauce
- 2 cups, chicken broth
Directions
- Layer all the ingredients into a crockpot. Cook on low heat for about 6 hours.
File: Southeast USA; Collard Greens
