Happy New Year! With Greens . . .

I'm from a Southern family, (see how I even capitalize it?) and it is a Southern tradition to eat black-eyes peas on New Years Day for good luck. In my house, you were supposed to eat one black-eyed pea for every day of good luck you wanted in the new year. I don't think my dad actually counted them, but he was very diligent in his bean consumption.

This is one of my favorite recipes for black-eyed peas, which I made up one year after I had discovered the glory of cooking and eating kale. Since it's made up, it changes a lot, and I'm constantly adapting it based on what I happen to have on hand. Leeks have found their way into the mix, as has chard. Needless to say, all amounts are approximate! Adjust to your taste.



And here it is, written out:

New Year's Day Black-Eyed Peas with Kale

2-3 bunches of kale, cut into 1" ribbons
2 tablespoons olive oil
2-3 cloves garlic, minced
1/2 large onion, diced (you can dice and freeze the other half to use later, or just use a smaller onion)
1/4 to 1/2 water (depending on amount of kale used)
2 oz. feta cheese, crumbled
2 cans of black-eyed peas, drained

Heat oil in a large stockpot. Add onions and garlic, and cook garlic and onion 'til tender. Add kale, and toss in the onion, garlic, and oil mixture. (The kale will be bulky, so this will be tough - just get as much off the bottom of the pot and onto the greens as possible). Add 1/4 cup water, cover and cook entire mixture over medium heat until tender. The kale will brighten and wilt down when it's ready. Add extra water only if pot starts to run dry.

Toss in crumbled feta cheese (I love goat feta!) and black-eyed peas (depending on your taste, and the number of people you're serving, and how lucky you want to be, you may want to add extra black-eyed peas). Add salt and pepper to taste. I have also been known to add toasted pine nuts over the top. Serve it with ham! YUM!

I feel lucky already . . .