Little Big Town’s Vegetarian Collard Greens for New Year’s Day
Photo: StockFood / Bronze Photography
There are two Southern culinary traditions observed on New Year’s Day. You need to eat Hoppin’ John and you need to eat collards. Both dishes are said to bring good fortune in the year ahead, as the beans in the Hoppin’ John represent coins and the green of the collards cash money. Skip them, and you risk a year of bad luck.
True or not, you can’t go wrong with these vegetarian collards from country sensation Little Big Town. The band certainly knows a bit about good fortune, thanks to its critically acclaimed album “Pain Killer,” which topped several year-end best-of lists. Check out their recipe below and be sure to catch Little Big Town on New Year’s Eve during the Orange Bowl half-time show.
2 1/2 lbs. collard greens
2 garlic cloves
1 Tbsp. unsalted butter
1 Tbsp. olive oil
Salt and pepper to taste
1 tsp. fresh lemon juice, or to taste
Remove and discard the stems and center ribs of the collard greens. Cut the leaves into 1-inch pieces. In a pot of boiling water, cook the collards for 15 minutes and drain in a colander, pressing out the excess liquid with the back of a wooden spoon.
Mince the garlic. In a 12-inch heavy skillet, heat the butter and oil over moderately high heat until foaming subsides. Stir in the garlic and collards, plus the salt and pepper to taste. Sauté the collard mixture, stirring occasionally until heated through, about 5 minutes. Drizzle the collards with lemon juice and toss well.
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Is there a special dish you eat on New Year’s Day?
