New Years is rapidly approaching and if you’re southern like I am it’s time to start cooking your hoppin’ john (field peas and rice) and collard greens for good luck and money. I don’t know if I believe that food will actually bring good luck or prosperity, but it’s tradition.
…and it’s delicious!
I’ve made collard greens several times before, but this time I did some research. We had dinner at RB’s Seafood restaurant for my grandmother’s 96th (yes, 96!) birthday and the collard greens that my mom ordered were so good I decided to change up my recipe. After scrolling through Pinterest and remembering the taste that I was going for, I did a few things differently:
- I used two types of meat for flavor
- apple cider vinegar instead of white vinegar
- brown sugar instead of granulated sugar
- low sodium chicken broth
Usually I buy the chopped collard greens in the bag, but I couldn’t find them this time and being in the store at almost midnight I refused to go to another store when I could just pick up the bunch. I know some people just cut the bottom stems off, but it’s easier for me to peel them off like celery then go in and cut out the hard middle stem. Once you have all the leaves you can roll and then chop or rough chop. I chose the rough chop because it was just less work and I was already tired, but I knew that if I left them out in the air too long the leaves would start to turn yellow and I would have had to throw them out.
Collard greens are what I call a labor of love, and I’m glad that I put my labor into it because they turned out great. When my mom says she was impressed and gave me an A+, I know that I actually did something right!