Saturday, January 1, 2011

Feliz Año Nuevo!

Another post...  Another day...  Another year!

Last night we bid farewell to 2010 with a few close friends, tacos, improvised beer pong, and a rousing game of Catchphrase.  Today was all about sweatpants, long walks in the clear cold, and Southern Luck Soup.


- 2 T. extra virgin olive oil
- 2 onions, finely diced
- 3 gloves garlic, finely chopped
- 12 oz. andouille or other smoked sausage, sliced thinly
- 6 c. chicken stock
- 22 oz. fresh blackeyed peas
- 1 lb. collard greens, washed, stems and veins removed, and chiffonaded
- salt and pepper to taste

Over Medium heat, heat EVOO in a large Dutch oven or stock pot.  Saute onion, garlic, and sausage until onion softens - about 5 minutes. Add chicken stock and black eyed peas.  Bring to a boil, then cover, adjust heat to Low, and simmer for an hour, stirring occasionally and tasting to add salt and pepper.  Add chiffonaded greens, recover and simmer for another 30 minutes or up to several hours (I let mine hunker down for a full 2 hours).  Serve with cornbread or crusty sourdough.  

Tomorrow, the Christmas tree will be recycled, the stockings unhung, the Spode packed and stored 'til next December.  Until then, we're enjoying the last of the twinkle lights, Anthony Hopkins on our television, and a good old fashioned pallet on the floor.

Happy New Year - May your collards and black-eyed peas bring you much luck, laughter, and love in 2011!

1 comment:

  1. While it's sad putting away all those Christmas things we love, it's nice to have a fresh start!

    Glad the taco bar worked out for your impromptu get together on NYE! Happy 2011!


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