The Recipe Redux gave us the theme of good luck foods for the new year. 2014 is right around the corner! It is amazing how fast a year can go. This year hasn’t been an easy one for my family, but it has made me realize how grateful I am for where I am and what I have. So I ask myself what 2013 means to me , and I have to say the words that pop into my mind are growth and strength. I have done things this year I never imagined myself doing and yet I made it out on the other end. I am happy to turn the page to the new year and look forward to using my newly developed muscles in creating more joy in my home and life. Joy may be a vague resolution but I will be hot persuit of it in 2014!
To kick things off, I have to dive into my Southern roots. Every year, I have black eyed peas. I have had many versions, including my yummy Black Eyed Pea Salsa. This time I wanted to modernize a Southern classic. A Hoppin’ John is usually made with rice and ham hocks. Oh, how I am a fan of ham hocks. I salivate hearing the words. They add so much flavor to any bean dish. To lighten it up, I moved away from the hocks of happiness (tears). I substituted quinoa for rice, kale for collards, and threw in some carrots. Before we go any further, I have a confession to make. You may want to sit down. I was a kale virgin until today. Yes, you heard me. I, a dietitian, have never made kale nor tasted kale until today. Honestly, I must be the last person on earth to succumb to the kale. I feel better now. Please, no judgement. 2013 did not come to an end before I made a kale dish.
What’s your “resolutions” for 2014? Is kale included?
I hope you enjoy my Hoppin’ John Remake!
Happy New Year!
- 1 cup quinoa cooked in vegetable broth
- 2 cups kale, hand torn into bite size pieces
- 2 shallots, sliced and diced
- 2 cloves garlic, minced
- 1/2 cup matchstick carrots, diced
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1 tsp. Creole seasoning
- 1 can black eyed peas, drained and rinsed
- 2 large slices of prosciutto, thinly sliced and diced
- Set prepared quinoa aside.
- Place olive oil, garlic, shallots, carrots, and kale in a cast iron skillet and cook on medium until onions are tender. (around 5 minutes)
- Add Creole seasoning, salt, black eyed peas, and prosciutto to skillet and toss.
- Cover and cook 5 minutes,
- Add quinoa to skillet.
- Toss until thoroughly heated.
- Garnish with hand torn kale leaves.