Good Luck Greens
1 bunch fresh collard greens (1 large bunch or 2 small bunches)
3 slice salt pork or thick bacon slices cut into pieces
half white onion, diced
1 container organic chicken or vegetable stock
2 Tbsp red wine or cider vinegar
1 Tbsp sugar
1 pinch salt & pepper to taste
- Wash & remove thick stems from greens and cut into strips.
- Brown bacon or salt pork in large pot and add onions and saute until translucent.
- Add stock, vinegar, sugar, and greens to pot.
- Reduce heat and simmer until tender (about 1 hour).
NOTE: Many cultures and countries have particular “lucky” foods, and the Southern United States is no exception. Greens, pork, and cornbread, as well as black-eyed peas, cowpeas, or beans, are some of the typical symbolic foods served on New Year’s Day. Tradition says that if you make dishes using green, leafy vegetables to ensure good fortune for the coming year.
Hasselback Butternut Squash with Bay Leaves
- 1 large butternut squash
- 1 tablespoon olive oil
- Kosher salt, freshly ground pepper
- 1 Poblano pepper, thinly sliced
- 1/4 cup pure maple syrup,
- 3 tablespoons unsalted butter
- 2 tablespoons apple cider vinegar
- 6–8 dried bay leaves
- Place a rack in upper third of oven; preheat to 425°F. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about 1/4″), 15–18 minutes.
- Meanwhile, bring pepper, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing pepper as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.
- Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded outer sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.
- Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved poblanos.
NOTE: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.
Matcha Dipped Strawberries
2oz. white chocolate, chopped
¼ cup virgin coconut oil, melted
1 tsp. matcha
Pinch of kosher salt
1 pack of chilled strawberries, patted dry
Black and white sesame seeds (for serving)
- Stir white chocolate, oil, matcha, and salt in a medium heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water) until nearly smooth. Remove from heat; stir until chocolate is melted. Set into a larger bowl of ice water and chill, stirring constantly, until thickened and just starting to lose its sheen, about 2 minutes.
- Working one at a time, hold berries by stems and dip into matcha mixture to coat; let excess drip back into bowl. Place on a parchment-lined baking sheet and sprinkle with sesame seeds. (Depending on their size, you will be able to coat 15–20 berries.) Reheat matcha mixture if it starts to set before you have dipped all the berries. Chill dipped berries until shell is set, 20–25 minutes.