Happy New Year

So according to southern tradition we eat collard greens and black eyed peas on new years eve to encourage prosperity in the new year. Whether this is here or there everyone is at my house this year and I am cooking the greens and peas. I decided to go with a cold bean salad recipe and I am braising the greens with almonds and raisins, which will go well with the ham. both recipes require minimal cooking down of the veggies which retains nutrients and they don't use any butter or salt to keep us all prosperous and healthy in 2012 :)

 

 

Sauted Collard Greens

Ingredients

• 1/4 cup slivered almonds
• 1 tablespoon olive oil
• 1 1/4 pounds (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise
• 1/2 cup raisins
• 2 teaspoons white-wine vinegar

Directions

1. Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside.
2. In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.

Texas Two-Bean Salad

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Ingredients

• 1/4 cup olive oil
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• 1 can (15 ounces) black-eyed peas, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 jar (4 ounces) chopped pimentos, drained
• 2 celery stalks, chopped
• 1 red bell pepper (ribs and seeds removed), finely chopped
• Coarse salt and ground pepper

Directions

1. In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.