It’s been a busy month (hence not posting for a month… sorry), but I was so excited and ready to post again for Recipe Redux! This month’s theme was very fun: “Good Luck Foods.” My “lucky” recipe is Hoppin’ John Salad, which is said to “bring a prosperous year filled with luck.” The black eyed peas are a symbol for coins and the kale is a symbol for money, since it is the color of green bills.
Hoppin’ John Salad
Yields 4 servings as entree
2 tablespoons walnut oil (or any oil you prefer)
1 medium yellow onion, diced
1 medium red bell pepper, seeds removed and diced
2-3 garlic cloves, diced
3-4 large leaves organic kale, ribs removed and sliced thin
1/4 cup vegetable broth
2 (15 ounce) cans black eyed peas
Salt and fresh ground black pepper, to taste
Cooked brown rice, optional
Avocado, optional, as garnish
In a large heavy bottomed pot, heat the oil over medium-low heat. Add in the onion and saute until soft. Add the red bell peppers and garlic and stir well, cook 2-3 minutes, or until slightly softened.
To the pot, add the kale and broth. Cover the pot and turn the heat to low. Cook for 5-7 minutes, or until the kale is dark green and just cooked. Add the black eyed peas, stir well and cook just until heated through.
Serve with brown rice and avocado, if desired.