Start 2010 with New Year's Good Luck Greens

Every January 1st my mother prepares a traditional Southern New Year's dinner: a huge pot of black eyed peas, pig's feet and ears, corn bread, and the traditional good luck collard greens. No amount of hot sauce or yellow mustard could get me to eat the pig and I just can't handle the texture of the peas, but I'd happily take a good helping of the greens. She didn't care if I ate any of the pig, but she was sure that I ate at least a spoon full of the peas and the greens for luck and life.

Now that I am on my own and running my own kitchen, I enjoy preparing fresh collards and other dark leafy greens for friends and family. I fall back on the recipe that she taught me with a few pieces of myself in the mix. Care for a little Southern luck? Make a pot of collards for New Year's Day dinner.

It starts with about 4 to 5 pounds of collard greens. Prepare the greens by removing the stems (reserving three to four stems for later) and tear them into medium pieces. Fill your sink with cold water and soak the greens to remove any grit or sand attached to the leaves. Rinse through a couple of times until there is no sign of grit or sand in the bottom of the sink. Leave in clean cold water until you are ready to add to the pot (the cold water will keep them bright and crisp).

Next, prepare the cooking liquid (also know as pot liquor). In a large pot, brown four slices of bacon (maple bacon is my secret) that have been chopped into pieces. As fat begins to render, add about 1/2 cup of coarse chopped sweet onion and the stems which have been rinsed and coarsely chopped. Add a pinch of sea salt to release the flavor. Allow to saute until onion and stems begin to soften and bacon is cooked through. Add a cup and a half of water and bring to a boil. Allow to simmer for seven to ten minutes. Add a healthy amount of your favorite herb seasoning to the liquid.

Begin to add the greens salting in layers as you go. Put a lid on them and reduce the heat. As the greens wilt, the amount of greens will condense. Continue to stir the greens about every ten minutes until greens become dark and tender. Cooking time will vary. During the last twenty minutes of cooking, add 2 tbsp of sugar.

Serve with sliced tomato and onion with hot sauce and cider vinegar on the side. If you have leftovers, freeze in individual baggies for easy reheat for lunch or dinner.

Eat in season: What veggies are at their best in Fall and Winter

For those readers out there who are like me, vibrantly colored fresh veggies inspire you to be creative in the kitchen.  If not, that's okay too...I'll get you there.  I've loved veggies since I was a kid.  My mom used to pack me a tupperware container of carrots and cucumbers to take to school on a regular basis.  On weekends, I would take a break from my late night barbie play and sneak to the kitchen only to "steal" a few red radishes (which needed to be cleaned, trimmed, and salted no doubt).  

As I've grown older, my palette for veggies has expanded and I've come to appreciate the goodness of veggies as they are in season.  That is not to say that I will not partake in a tomato during the winter, but I now make the best of summer tomatoes more than ever. And, in season veggies tend to be at their best in nutrients and are far cheaper than purchasing when out of season.  

So, as we move into the Holiday season--also known as the "cooking and eating season,"-- I thought I would share a few of my winter faves and the recipes in which I most enjoy them.

What's In Season

Winter Squash (such as Acorn and Butternut)

Dark Greens (Collards, Kale, and Chard)

Citrus (Oranges, Tangerines, and Lemons)

Sweet Potatoes

Mushrooms

Radishes

Cauliflower

Brussell Sprouts

Leeks

Apples, Pears

Oven Roasted Cauliflower

Heat oven to 400 degrees.  On a sheet pan, arrange cauliflower which has been cut in large sections, rinsed, and dried.  Toss with evoo and three tbsp of  honey mustard.  Add sea salt and herb seasoning to taste (this can sit in fridge for a few hours if need be).  Roast cauliflower in oven, tossing as needed, for approximately 30-40 minutes until veggie is lightly golden and tender.

Brussells and Bacon

Starting with about 3-4 lbs of nice sized sprouts, trim and halve each sprout and rinse.  In a hot pan, cook off 3-4 strips of bacon (maple if you have it) and drain on towel.  In the same pan, add about 1/2 cup of fine diced sweet onion.  Saute until they begin to brown and add the sprouts.  Season with your fave stuff and toss.  Allow to cook for about seven minutes until they begin to become tender.  Add about 1/2 cup of stock (homemade) and braise for another five minutes.  Crumble the previously cooked bacon and toss.  Serve hot!  

Oranges

Just peel and eat and get that extra boost of vitamin C!

The Rosie Elixir: Hibiscus Tea

Ages ago, I met this fragrant beauty late one night in D.C. on Dupont Circle at Kramer's Books and Afterworks.  She was all clad in a basic white mug with a tea steeper invading the middle.  This would be the first of many times to come that I would drink freshly steeped loose tea made from dried flowers and herbs.  

She was bright red and fragrant on the nose.  Her taste was bitter with a back hint of something I still cannot pinpoint--a little honey, and she was good as gold.  A rich, warming, happy sensation filled my body as I made a new friend in hibiscus tea.  

If you are like me and have West Indian friends, you've likely met her as a bright red drink called Sorrel.  She is also the special something in Red Zinger Tea which is easily found in neat little bags at the supermarket.  

Hibiscus Sabdariffa is a beautiful bold colored flower commonly found in sub-tropical and tropical climates such as the Caribbean.  She is a moody little lady as she blooms when and if she's ready.  The flowers, once dried, can be used to make a beautiful tea to be consumed either hot or cold.  Although her flowers come in many colors, the typical dried flower found in markets tend to be red making for a rich naturally red concoction which can also be used to add color to other foods and drinks (such as champagne...hint, hint).

In addition to all her beauty, Hibiscus tea also has several health benefits.  It is rich in vitamin C and also contains a significant amount of antioxidants making it beneficial for the immune system.  It is also thought to aid in lowering LDL which makes it great for any healthy heart diet.  Its most well known benefit is the lowering of High Blood Pressure.  The consumption of one to two 8 oz cups of the tea daily is said to have these benefits.  

So, how do you find her and make a cup for yourself?  You can often find bags of sorrel or hibiscus in the international foods section of your local supermarket typically where you would find caribbean spices and ingredients.  You can also usually find the dried beauties in the bulk section of most organic markets such as YES! or Wholefoods.  When in doubt, just get some Red Zinger by Celestial Seasonings.  If you find some loose flowers, you're going to need a steeper.  Simply add a few flowers to the steeper and drop in boiling hot water for about two minutes and enjoy.