Start the New Year on a healthy note

Collard greens and black-eyed peas are delicious New Year’s Eve staples.

Collard greens and black-eyed peas are as delicious as they are nutritious.

A number of New Year's Eve traditions revolve around eating, with certain foods acting as symbols of a person's hopes, wishes and good health for the future.

Here are two healthy, delicious recipes that honor these traditions with just a handful of items from your fridge or pantry.

Balsamic Collard Greens

Leafy greens are often eaten on New Year's Eve because they resemble money and are believed to promote good fortune.

Yields 5 servings


  • 3 bacon slices
  • 1 cup chopped onion
  • 1 (16-ounce) package chopped, fresh collard greens
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 (14-ounce) can fat-free, low-sodium chicken broth
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey


Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside in a bowl. Add onion to drippings in pan; saute 5 minutes or until tender. Add collard greens, and cook 2 to 3 more minutes or until greens begin to wilt, stirring occasionally.

Place collard greens mixture, salt, garlic, bay leaf and stock in a 3-quart electric slow cooker. Cover and cook on low for 3 1/2 to 4 hours. Combine balsamic vinegar and honey in a small bowl. Stir vinegar mixture into collard greens just before serving. Sprinkle with bacon.

Black-Eyed Peas Salad

Black-eyed peas are believed to bring good luck. Skip the ham and bacon grease for this healthier option.

Yields 8 servings


  • 2 cups dried black-eyed peas (about 12 ounces)
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 scallions, thinly sliced
  • 1 garlic clove, finely chopped
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon chopped, fresh flat-leaf parsley
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 cups low-sodium chicken or vegetable broth


Place black-eyed peas in a bowl and add enough cold water to cover them by 4 inches. Chill for 12 hours, then drain.

Whisk together the red and green bell peppers, scallions, garlic, olive oil, white wine vinegar, apple cider vinegar, parsley, salt and black pepper in a medium bowl. Cover and chill vinaigrette at least 4 hours (and up to 12 hours).

In a large pot, add black-eyed peas. Then carefully add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until black-eyed peas are tender, 25 to 30 minutes. Transfer to a large bowl, add vinaigrette and toss to combine. Chill until cool, about 1 hour. Salad can be made 2 days ahead. Cover and keep chilled until ready to serve. Toss before serving.

This recipe is from Sharp Health News.

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