It was news to me that there are certain foods people eat on New Year’s Day for luck. But any excuse to eat food is one I will take, because I love the inspiration to use certain ingredients, and I just love food.
The first one I ever learned of was black eyed peas. So I went off to the food store to grab some a few days before New Year last year. And they were sold out. So apparently, I was the only one not in on the black eyed pea secret.
This year, I bought my black eyed peas early, and I also found out that a lot of different areas of the world have different foods that they consider lucky. Naturally, this led me to throw them all into one dish.
The thing is, New Year’s Day is generally one of relaxation. Because most people are up late the night before celebrating. And the next day all you want to do is relax and recoup as much as possible. I knew this had to be a super easy recipe so that it could be one I would be able to make that day. My criteria: One pan? Check. Healthy so you can start on your resolutions straight away? Check. Lucky foods that represent prosperity and luck in the new year? Check. Yummy? Check. Woohoo!!
I hope you have an amazing, wonderful, safe, and fantastic New Year!!!!!!!!!!!
Health highlight of kale: There is a nutrition rating system that was created by a doctor called the ANDI system that rates foods based on how rich a food is in vitamins, minerals and phytonutrients per calorie. This system gives the highest possible score awarded (1,000) to only 2 foods: kale and collard greens. While some believe the system is flawed, it does certainly demonstrate the nutritional significance of kale. Kale is high in antioxidants, is anti-inflammatory, and supports the body’s detoxification. The nutrients in kale are associated with cardiovascular health, reduced risk of cancer, and reduced risk of other age related diseases. It is a good source of iron and calcium, and can aid digestion. The growing popularity of this veggie is well deserved with all this healthy stuff packed in there!
- 1 tablespoon EV Olive Oil
- 5 cloves Garlic
- 1 bunch Kale (large bunch, washed and chopped)
- 1 can (15oz) Black Eyed Peas (drained and rinsed)
- ½ cup Quinoa
- 3 cups Vegetable Broth
- 3 tablespoons Balsamic Vinegar
- ¼ cup Fresh Basil (chopped)
- ¼ cup Fresh Parsley (chopped)
- Salt (to taste)
- In a large skillet add the oil and garlic over medium heat
- Cook until the garlic begins to brown and become fragrant (about 3 minutes)
- Add the kale, saute until the kale begins to wilt (another 3 minutes)
- Stir in the black eyed peas, quinoa, broth, and vinegar
- Cover the top of the pan with a lid or foil
- Set a timer for 20 minutes
- If when the timer goes off the quinoa is cooked, add the basil and parsley and stir well
- Taste and add salt to your liking
- Stir again and serve!!