RedGage

Down in the south, New Year's Day would not be complete with out at least a spoonful of black eyed peas and bite of collard greens or cabbage. This southern tradition is dated back to Civil War times. When the north invaded the south, they plundered and took whatever they wanted. The troops took almost every source of food except the collard greens and the black eyed peas. Collard greens were just a weed to them and black eyed peas were considered hog feed. These foods are considered lucky to people in the south, because southerners avoided starvation by eating what the northern troops left behind.Collard GreensCollard greens are a leafy green vegetable similar to spinach. It's considered a cabbage and resembles kale. History records record types of collard greens and kale were grown in ancient Greece and Rome. They are cheap and easy to grow. During the days of slavery, slaves developed a method of cooking down collard greens into a thick gravy like substance and would eat the greens and drink the broth, (pot-likker), as way to satisfy hunger when food was scarce.Collard Greens and Ham HocksThis is one of the most traditional ways to cook up this southern classic. A ham hock is the part of a hog similar to an ankle. It's not usually bought to eat by itself, but rather to boil in soups or stews for flavoring.Ingredients :

• 1 smoked ham hocks
• 3 lbs collard greens (use cabbage if desired)
• 1 1/2 tsp salt
• 3 cloves garlic, chopped
• 1 tsp sugar
• salt and pepper to taste

Directions :

1. Put ham hock and garlic in a large soup pot and bring to a boil. Reduce heat and simmer about 3 hours, replacing water as needed allowing water level to reduce a little at a time until the liquid thickens up.
2. When ham hock begin to fall apart, separate the collard green leaves and rinse each carefully under cold running water.
3. Rip the leaves from the stems and add to the pot. Discard the heaviest stems, but don't be picky. As the collards are added gradually to the pot and they begin to wilt down, continue to add until all are used.
4. Season with the salt, pepper and sugar. Then cover and simmer, stirring occasionally, for about 30 minutes more over medium heat until the greens are tender.

Collard Green QuicheIt may sound a bit weird, but it is actually very tasty and full of proten and nutrients. A quiche is a great way to serve collard greens the day after New Year's.Ingredients :

• 1 (9 inch) unbaked pie crust
• 4 lg. eggs, room temperature
• 1 c. milk
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/3 c. finely chopped onion
• 1 c. shredded mild cheddar cheese
• 2 c. chopped cooked fresh, frozen (or leftover) collard greens, squeezed dry
• 1/2 c. chopped mushrooms

 

1. Heat oven to 350 degrees. Bake pie crust about 8 minutes, set aside.
2. In large bowl, lightly beat eggs, milk, salt, pepper and onion, set aside.
3. On bottom of crust, sprinkle 1/2 cup cheese. Add greens & mushrooms.
4. Pour egg and veggie mixture into crust, sprinkle with remaining cheese.
5. Bake 40 to 50 minutes or until knife inserted in center comes clean.
6. Let stand approximately 10 minutes before cutting.

Frugal Recipes Cold weather meals like black eyed peas and collard greens are not only tasty southern delights, but they are inexpensive too. These frugal recipes can be created and served for less than a $1 per person.In these tough financial times, easy budget meals and cheap dishes go a long way in saving families time and money. To save even more this year, consider serving a meatless meal like peas, legumes, greens or soup once a week.