Oh, another year has gone, and we’re now staring 2016 in the face. I distinctly remember thinking that by the time we were in the 2010’s, hover boards and flying cars would totally be a reality. Alas, my tires still wear out on the mom wagon, and the last news story I saw showed one of these new “hover boards” (definitely not the Michael J Fox version) bursting into flames. I think there may be a few kinks to work out…
I digress. The traditional southern New Year’s Day fare is black eyed peas and collard greens (that has a great bit of assonance, don’t you think? My fellow literary and poetry lovers will get this.) It just so happens that I found this great little recipe for slow cooker black eyed peas over at Skinnymom.com; it was a total winner. I love anything I can put in the slow cooker and not have to check on all day.
Now, the problem with our New Year’s fare comes with the fact that my hubs doesn’t like collards and neither do the kids. Who wants to go through all the effort of cleaning and cooking them if I’m going to be the only one eating them? Not me, no sir. So we found some middle ground and decided on kale. He likes it. It takes 2 minutes to make. Winner winner.
I love to grow greens, especially kale, in the garden, but this year, my late summer/early fall kale crop did less than nothing, so I had to go with the store bought variety. This kale recipe is so easy and delicious; it’s always on standby as a quick side dish at our house.
Super Easy Sautéed Kale
Here’s what you’ll need:
8-10 cups cleaned and chopped kale (you can do this yourself or buy it this way)
1/2 red onion, sliced
2 garlic cloves, minced
2 Tbsp Balsamic vinegar (and more if you like an extra tang)
1/4 cup water or chicken broth (more if needed)
Heat large skillet over medium heat with a drizzle of olive oil. When pan is heated, add onion. Sauté 4-5 minutes, until they begin to soften, then add garlic.
Once garlic becomes fragrant (be careful it doesn’t burn), add in large handfuls of chopped kale (pile it in!) and then water or chicken broth. Immediately put the lid on your kale, and in 10-20 seconds you’ll see the kale wilt significantly.
Drizzle the balsamic vinegar over the top of the bright green kale and remove from heat. Add some freshly ground pepper and salt to taste.
Serve with your black eyed peas and ring in the New Year like a boss!