In the south it is traditional to eat black eyed peas and greens to bring good luck and wealth in the New Year. Even if you aren't superstitious, it is a great day to enjoy these foods because they are great for you. Here are two recipes using frozen veggies which you can enjoy today and throughout the year! Frozen veggies are usually nutritionally equivalent to their fresh counterparts, especially because they are often picked when they are freshest and frozen quickly after to preserve many of the nutrients.
Black Eyed Peas
1/2 small onion chopped fine
1 tbsp of canola, grapeseed, sunflower, safflower, or olive oil
16 oz bag of frozen black eyed peas
2 cups low sodium chicken broth
1/4 to 1/2 tsp black pepper
pinch of salt to taste
In medium sauce pan, heat oil on medium heat and saute onion until lightly brown. Add peas and cover them with chicken broth, bring to boil, reduce heat to low and cook for about 45 minutes. Add salt after peas are cooked so keep them tender.
Turnip or Collard Greens
2-3 cloves of garlic finely minced
1 tbsp of oil
1 1/2 cups low sodium chicken broth
pinch or two of red pepper flakes
1 lb bag of frozen greens
2 -4 tbsp of cider vinegar
In medium sauce pan, heat oil on medium heat and saute garlic until lightly brown. Add greens, water, pinch of red pepper flakes and 2 tbsp of vinegar. Heat to low boil, cover and simmer. Cook for about 45 minutes or until greens are tender. Add 2 more tbsp of vinegar if desired.
Note: My favorite chicken broth is Whole Foods Organic - Low Sodium. It is a couple of dollars for 4 cups and it is delicious!