Whoa, Nellie!

Man, was I ever sick! I'm not 100% better yet, but I've peeled myself off of the couch and washed my hair, so things are definitely looking up. I don't get sick often, but this one was a doozy: fever, cough, & utter exhaustion.

This might sound weird, but I'm so happy it happened over a long weekend. I got away with only having to take one day off of work, and it easily could have been 4. And, yeah, I missed the New Year celebrations, but I was healthy for Thanksgiving and Christmas, which were far more important to me. And I still made a New Year's toast at midnight!

(Get it?!) Cheers!

And I'm not going to look at this as starting 2011 on the wrong foot. What's the point in that?! In fact, I'm not going to let this upset my new year in any way. I may not have set my goals/resolutions for the year, but that doesn't mean they're a lost cause. I may have 2 bottles of Champagne still chilling in my fridge, but that doesn't make them undrinkable. And I may have purchased black-eyed peas and collard greens to make a New Year's Day Southern Feast, and just because they weren't enjoyed on the 1st day of the year doesn't mean I'll be any less lucky, prosperous, or full of good food.

Black-Eyed Peas with Collard Greens & Roasted Root Vegetables

serves 6

Ingredients:

• 2 c dried black-eyed peas
• 4 Tbs olive oil (divided)
• 2 medium carrots, diced
• 5 small red potatoes, diced
• 5 white mushrooms, diced
• 1 bunch collard greens
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• salt & pepper, to taste

Directions:

Black-Eyed Peas

• Sort through beans to remove any stones or debris.
• Rinse the beans then place in a large pot. Fill with water so there is about 2 inches of water above the beans (or about 6 cups of water for 2 cups of beans.)
• Bring to a boil and boil for 3 minutes.
• Cover and remove from heat. Let sit for 2-4 hours, then drain and rinse. (This method is supposed to reduce hard-to-digest sugars by 80%.)
• When ready to cook beans, cover with fresh water to about 1 inch above the beans. Bring to a boil, reduce to a simmer, and cover, leaving the lid slightly vented. Cook for about an hour, or until tender.

Roasted Vegetables

• Preheat oven to 425F.
• Toss carrots, potatoes, and mushrooms in 2 Tbs olive oil. Spread in a single layer on a baking sheet and season with salt and pepper. Roast for about 30 minutes (or until golden), stirring halfway through.

Collard Greens

• Clean collard leaves, remove stems, and slice into 1-inch by 2-inch strips. Place in a bowl of water until ready to use.
• Heat 2 Tbs olive oil in a large skillet. Saute onion until soft and translucent, about 10 minutes.
• Add garlic and stir to combine. Saute until fragrant, about 2 minutes.
• Drain collard greens and pat dry. Add to saute pan and stir to combine. Cook until wilted, tender, and bright green, about 10 minutes. Season with salt and pepper.

Once the black-eyed peas are cooked, drain and return to pot. Mix in collard greens and roasted vegetables, and season with salt and pepper to taste. Serve with hot sauce and chow chow (preferably homemade by your parents.)