There’s a weird tradition in the south that states that on New Year’s Day you should eat blackeyed peas for good luck and greens for wealth. I certainly need some dough so here is my greens recipe.
One bunch each of: kale collard greens green chard mustard greens
5 cloves garlic, minced
⅓ cup olive oil
2 Tbs lemon juice
salt and pepper to taste
½ Tbs red pepper flakes
Cut out inner stems of greens and coarsely chop the leaves. Submerge leaves in cold water and swish around to clean. Heat oil in a large nonstick skillet over medium-high heat. Sauté half the greens for a minute until semi-wilted, then add the rest to the skillet. Sauté until tender but still bright green, about 3 minutes. Cover the sautéed greens with water and bring to a boil. Reduce heat to low and simmer for 1 hour, adding water as needed. Drain, toss with lemon juice, salt and pepper, and crushed red pepper and serve.