It is tradition in my family to have black-eyed peas and collard greens as part of the meal on New Year’s Day. The greens are supposed to represent good fortune and the black-eyed peas represent good luck. I have no idea how this tradition started. I’ll have to ask my mom.  But, obviously, with black-eyed peas and greens, you can tell I was raised in the south.

Most people think of greens as being this boiled-to-death mass of slimy green mush with pieces of ham here and there and way too  much salt, and that is exactly what you get in a lot of in restaurants. (If greens are served at all). But there is a much better, tastier and healthy way to prepare them. It’s quick and easy.

These are turnip greens I purchased at the local grocery store. Greens are a cool weather crop and easily grown in a cold frame, thus fresh greens are readily available even in the winter. You don’t have to use turnip. This method will work with any. Think collards, mustard, kale. Though I personally have never tried it with kale.

Tear the greens off the stalks and into smaller pieces. Place them in a colander and give them a good rinsing.

Place a pat of butter and about 2 TBSP of olive oil in an iron skillet, or any skillet, really. I just happen to prefer iron skillets in general. Those little black specks on the butter are a few toast crumbs that one of my kiddos accidentally left on the butter. I just don’t worry about stuff like that.

I put the heat to med-high and let the butter melt.

As soon as the oil and butter are hot, I start dropping a layer of greens in the pan, and sprinkle with just a little salt and pepper.

Continue until you have all the greens you intend to cook. They will shrink significantly through this wilting method, so you can pile the pan pretty high. I will eat this entire pan myself, though it is probably 3-4 servings.  Hey, if you are going to overeat…

They wilt very quickly. I use some tongs to turn them a few times, then remove them when they are done. It only takes 2-3 minutes. The longer they are cooking, the more wilted and soft they will be. These were almost too soft for me, but the flavor was amazing! Greens have a little bitterness to them, so a side of tomatoes with a creamy ginger dressing paired nicely. Add some black-eyed peas and maybe a ham, and you have a great holiday  meal that is maybe a tad lighter than the traditional fare.

Happy New Year!

Wuz