Hello friends and welcome to the first post of
I have decided to combine the Friday Foodie Feature with SuperFoods for Seniors and I do hope that you like the change. Each week in addition to listing several Superfoods with information on how they help us stay healthy, one will also be featured in a recipe.
This week’s Superfood Friday Feature is
Before Kale became a popular Superfood, Collards were the better known green vital for bone health. My grandmother was born and raised in the south, Canton, North Carolina to be exact, so you know that we always had a big pot of greens on the stove every Sunday and holiday.
A tradition that I still have in my home to this day, thankfully they are pretty clean before being sold, so preparing them is uber easy. We don’t eat pork and most people no longer cook them in pieces of unhealthy Salt Pork, so instead I’ve used Smoked Turkey necks or wings.
I have since stopped adding any kind of meat so now I just cook them in a pot of water, with a little olive oil, vinegar, onions, garlic and a some seasoning sprinkled in.
Glory Foods also sells greens in a bag and they are just as healthy but I wanted fresh even though these looked like the bugs got to them, they were still good!
Start a large pot of water, more than enough to cover the collards, I don’t measure, so I just pour in some olive oil and Apple Cider vinegar. Chop up an onion and a few bulbs of garlic, which can either be fresh or garlic in a jar sold at Dollar Tree. You can also sprinkle in a little white sugar to cut down on the bitterness of the greens.
These greens were not gritty with dirt, but I still washed them before cooking as you should with any produce. You can also add baking soda to the water if you wish.
After washing, remove the stems then layer a few of the leaves together.
Roll the leaves like a Cuban Cigar and cut into pieces, the size is your preference.
The water should be boiling now, so put in the collards, onions and garlic, cover and boil for several hours or until tender.
Kitchen Tip: Don’t throw away the water after the greens have cooked, this “pot liquor” is very healthy so bottle and refrigerate to use as a broth or tea.
The Green leafy Superfoods
- Having a diet high in green leafy vegetables you will have a far lower risk of heart disease and cancer
- Fresh raw green leafy vegetables contain high doses of chlorophyll, which is an easily digestible proteins, enzymes and they contain a wide range of vitamins and minerals
- Leafy greens act as mini-transfusions for the blood, a health tonic for the brain and immune system and a cleanser of the kidneys. Boil some parsley in water, refrigerate, then drink an 8 oz glass of it daily and you will notice a change in your urine.
Which of these green leafy Superfoods are your favorite and how would you prepare them?
Spinach, Dandelion Greens, Kale, Watercress, Parsley, Lettuce, Endive, Chicory, Broccoli Sprouts and Mustard Sprouts
Stay Blessed ~ No Stress in 2014!
Hello Friends and Happy (soggy) Sunday
Sitting here at the kitchen table, cutting out coupons and watching the rain fall I decided to fire up the iPad and read my emails (multi-tasking to the max). After reading a new comment from Kirsten Womack I decided to repost the Kale and Black Eye Pea Soup recipe as a twist on my traditional New Year’s Eve dinner.
The cooking and eating of Black Eye Peas and Collard Greens is a New Year’s Day tradition deeply rooted in the African American culture. I have for many years always had a big pot of Black Eye Peas and Collard Greens simmering on the stove top while chicken wings were being deep fried on the side. It’s tradition to eat a little of each immediately after kneeling in prayer on New Years Eve for good luck and prosperity heading forward.
This year will be no exception, however, I may use the Crock Pot to cook them both together not only for the added luck but because it will make for an easier clean up.
We also send one of our sons outside with money in his pocket and then have him be the first to walk through the front door. This is not an African American tradition it’s just something fun to do!
What are your New Year’s Eve Traditions?
REPOST from 12/13/13
Today’s Friday Foodie Feature is Kale & Black Eye Pea Soup
Sunday I purchased a container of CutnClean Kale from Safeway to be used in my salads for the week. However, after hearing the weather forecast for more snow I decided to use it to make a Crock Pot soup with Black Eye Peas.
In the winter, my grandmother used to make the best homemade vegetable soups using ingredients she already had in the refrigerator, freezer or pantry. So in keeping with tradition I used some leftover celery stalks, an onion, garlic, carrots and Bouillon cubes to make this soup.
- Dry Black Eye Peas – 1/2 bag
- Kale – 1/2 package
- Celery – diced
- Carrots – diced
- Onion – diced
- Garlic – diced
- Bouillon Cubes (2)
- Olive Oil
- Black Pepper
- Smoked Turkey Necks (optional)
Mama Midget (yes that was her name), never used measuring cups or spoons so neither do I especially when using the Crock Pot. I just throw in what I have or think is enough.
Rinse and drain 1/2 bag of dry Black Eye peas
Add 2 Bouillon Cubes to 3 cups of hot water
Pour Olive Oil into Crock Pot just enough to cover bottom
Chop onion, garlic, carrots and celery and add to Crock Pot
Add Kale and sprinkle with Black Pepper
Pour in Bouillon Stock, adding more water to cover all ingredients if necessary
Stir and if desired add Smoked Turkey Legs or Necks
Cover and cook on low 8 hour, high 4 hours – depending on Crock Pot model. Don’t forget to make some Skillet Corn Bread!
Hello Friends, I hope you are enjoying the last Saturday of 2012
This afternoon it started to snow so it was a perfect day to take down the tree and remove decorations in preparation of having a clean house the first day of 2013. Along with having a clean house, frying chicken wings, cooking collard greens and black eyed peas has been my New Years’ Eve tradition for many years. Long gone are the days of hanging out at the clubs and popping Champagne bottles at midnight. At midnight we are on our knees in prayer, then we eat and continue watching The Twilight Zone Marathon, my favorite episode is “Time Enough At Last” with Burgess Meredith.
Today I am wearing a handmade, fully lined, African mud cloth cape that my husband had made for me over 16 years ago. I don’t wear it often but it hangs prominently in my coat closet and I’ll keep it forever. It’s a one of a kind cape made by Nzinga Debrick, a friend of my husbands who owns Nzinga’s Cultural Connection a boutique in Wilmington. The cape is trimmed in leather including the button hooks and the attached scarf matches the trim around the buttons and pockets.
Black Jeans and boots – closet staples
The animal print cap belonged to my grandmother and I paired it with the cape to keep my head dry
Have a fantabulous day – Smooches!