January 1, 2009

New Year's Good Luck Succohash

My husband is devoutly superstitious and New Year's Day always brings out the craziest food-related rules and taboos. For instance, did you know that you shouldn't eat chicken because it scratches backwards? Pork on the other hand is good because pigs root forward. The worst I endure is the pickled herring. *shudder* The first couple of years I gagged and ran to the bathroom after having it forced on me--at midnight no less and after having drink or two, NOT fun! Somehow I've learned to stomach a few pieces but it's on a very short list of foods I avoid. What I do look forward to are the "lucky" vegetable for New Year's Day, they have always been more than welcome. I love, love, love greens and beans and my father always promoted the southern tradition of lucky New Year's Day black eyed peas. Since my parents were coming for brunch I thought I'd switch up a favorite succotash recipe of mine to make it more breakfast friendly. I loved the resulting succotash/hash. I'm not counting on getting any good luck from this dish but it is a nutritional powerhouse. If this isn't your thing then take a look at this list for more traditional good luck foods. And share your superstitions for New Year's Day.

New Year's Good Luck Succohash
Makes enough for 4 generous servings

2 large baking potatoes, 1/2 to 3/4 inch cubes
neutral oil (~2 tablespoons)
1 medium sweet onion, diced
1 red bell pepper, seeded and diced
1 stalk celery, diced
1 (14 oz) can black eyed peas, drained and rinsed
6 large collard leaves
1 cup frozen corn kernels
kosher salt, cayenne pepper and black pepper to taste

-Preheat your oven to 450 degrees F.
-Toss the cubed potatoes in 2 teaspoons of oil and spread out onto a baking sheet in an even layer.
-Roast the potatoes for 15-20 minutes, turning once. Remove from the oven when golden brown and lightly sprinkle with kosher salt.
-While the potatoes are roasting, start frying the onions with a tablespoon of oil and a sprinkle of salt. Stir occasionally to prevent burning and adjust heat until the onions are lightly caramelized.
-While the onions are cooking, prep your collards. First rinse the collard leaves well in a large bowl of water, repeating until clean. Strip the stems from the leaves and roll the leaves up. Shred and then chop the leaves.
-When the onions are lightly caramelized, add the red pepper, celery, black eyed peas, and collards. Add salt, cayenne, and black pepper to taste. Cook on medium heat until the collards wilt and the other ingredients are hot. The red pepper and celery should retain some crunch.
-Add the frozen corn and allow it to cook just long enough to warm through. Taste again for seasoning and add salt and pepper if needed.
-Serve the mixed vegetables in a bowl topped with the roasted potatoes.

Have a Happy (and lucky) New Year!


VeggieGirl said...


miss v said...

i have a few potatoes lying around that are about ready to turn... thanks for the idea!

happy 2009!

Olga said...

Happy New Year!
I'm glad I did not eat any chicken last night :) Although I'm trying not to be superstitious, sometimes it's hard!

We made bacon wrapped figs (yay pork!) and black eyed pea dip.

Joelen said...

What a great dish to start the new year! Here’s wishing you a Happy New Year full of more delicious eats. I’m looking forward to future posts from Dog Hill Kitchen in 2009!

Chef E said...

You just gave me my dinner menu tonight...I love succatash...like the play on succahash...I am trying to not eat meat since hubby is finally giving in, and you are the only one that noticed my nun dessert!

Thanks for coming over...

Mike of Mike's Table said...

I'd never heard of good/bad luck foods for the new year, but its interesting to hear. As for the hash, well that just looks delicious, whatever the luck! Hope you have a happy new year!

TavoLini said...

mmm--that looks tasty! I'd never even heard of any New Year's food superstitions until I moved south! And wouldn't you know I didn't have any black eyed peas in my cupboard :)

Happy New Year!

shellyfish said...

Happy New Year Maggie! This sounds yummy - way better than pickled herring!

Mom said...

The lucky powers of Hoppin' John can't be taken for granted anymore. I didn't make it last year, and look what happened to the economy. Here's my recipe:


PG said...

Happy New Year to you and your family too! It looks delicious!

DCRose said...

Love your blog! DCRose

pigpigscorner said...

Looks delicious! Nice colours there. Love your blog!

Lisa said...

You're site is killing me! I'm starving right now and my shopping list is getting longer and longer....like going to the food store hungry! I'm planning this for next week and a couple of your cookie recipes so far. Still looking....