Monday, January 2, 2012

New Years Luck


Happy 2012!  After celebrating all the holidays and consuming massive quantities of delicious dishes, I can honestly say that my stretchy pants have never gotten so much use.  Today is no different. After a family New Years meal consisting of three varieties of chicken tetrazzini, a strawberry salad that Mr. F loved, and 4-5 different types of desserts, I AM FULL!  Did I mention there were homemade chocolate eclairs filled with a mocha custard?  So 2012 isn't off to a bad start, not bad at all. 

Black eyed peas and collard greens are a New Years staple that supposedly bring good luck.  I can't really back up the collards statement. Moreover, I think its because the greens are in massive supply this time of year so the grocery stores push them.  Years ago, I found this recipe that incorporates collard greens, black eyed peas, and pork ribs slowed cooked together.  

For those on the fence for collard greens or if you think that black eyed peas take forever to cook, this dish is for you.  I would definitely call this a Sunday meal since it does take more than hour from start to finish but the end result is phenomenal.  Don't worry, in case you think the dish looks too healthy, it does contain bacon.

Pork Ribs & Beans with Collards
Recipe from Cooks Illustrated

1 lb dried black eyed peas
2 lb boneless country-style pork ribs
6 slices bacon, diced
1 medium onion, diced
1 lg celery rib, diced
6 cloves garlic, minced
3 1/2 c. chicken broth
1 c. water
1 bunch collard greens without stems
2 bay leaves

Quick soak the beans by boiling a large pot of water.  Pour in beans and let cook for 2 min.  Turn off heat, cover, and let pot sit for an hour.  Drain and rinse beans.

Preheat oven to 300 degrees.

In a large dutch oven, heat 2 t. of oil and sear pork ribs on all sides. Transfer ribs to a side plate.  In the same pan, add the bacon and cook till crispy.  Stir in the onion, celery and 1/4 tsp. salt. Cook veggies till soft.  Add in the garlic for 30 secs.  Pour in broth, water, bay leaves, collards, and beans. Bring pot to a simmer.  Add the ribs back to the pot, cover, and let simmer for 5 min.

Transfer pot to the oven for 1hr 20 min or till meat is tender. Discard bay leaves. Serve

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