Happy New Year! How was everyone’s holiday? I watched the Christmas Story movie for the first time ever with Mark and his mom, so fun! I cooked up a bunch of yummy things like this beet salad, this brussels sprout one and it’s not Christmas without rum cake and a linzer tart! The holidays came and went just as quickly as we gobbled up all these treats and now it’s 2016! Growing up in the Atlanta area, Mark’s family always had this traditional southern New Years day dish. I’m pretty sure there was probably ham involved but we’re gonna skip that and add some vegetarian flavor crystals, e.g., browned butter shallots, miso, tomato paste and liquid smoke – all ingredients that add super savory, umami flavors. The collards get cooked with browned butter shallots, smoked salt and apple cider vinegar. If I had any new year’s resolutions it would be to eat more of these collards, they’re so good. The peas get smothered and covered in a simple (but super complex in flavor) saucy stuff – red miso, tomato paste, tamari and liquid smoke. Add some cornbread muffins on the side and all together it’s a wonderful, hearty start to the new year!
Ingredients for the Black Eyed Peas
1.5 cups dried black eyed peas
2 tablespoons red miso paste
2 tablespoons tomato paste
1 tablespoon tamari or soy sauce
1 teaspoon liquid smoke
2 bay leaves (optional)
1/2 teaspoon pepper flakes
Soaking the beans overnight is best for super quick cooking, if you don’t have the time to soak, bring the peas to a boil, then reduce to a simmer, cook for about 45 minutes or until your desired tenderness is achieved. Meanwhile, in a large skillet or pan, lightly brown the shallot in the butter, add the bay leaves (optional), then add the tomato paste and miso paste and brown for another two minutes or so. This browning action adds maximum flavor. Just as the pastes starts sticking to the pan add the liquid smoke and tamari, give it all a good mix and a swirl and add the cooked beans. Stir and mix to coat, just cook them long enough to heat through.
Ingredients for the Collard Greens
1 big bunch collard greens
1 shallot, minced
2 tablespoons apple cider vinegar
2 cloves of garlic, minced
1/2 teaspoon pepper flakes
1/4 teaspoon smoked salt
2 tablespoons butter
Wash and chop the greens as shown. Place a medium sized pot on medium heat, add the butter. Mince the shallot and add it to the pot with the melting butter. Swirl it around with the salt for another minute or two then add the greens and the rest of the ingredients. Cover the lid to wilt. Stirring every couple minutes so that they cook evenly. Cook until tender. About 8 to 10 minutes.
Cornbread muffin recipe from Cook’s Illustrated via Deb. - it’s the best!