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!