Collard Greens and Radish Slaw

Coleslaw with attitude for picnics and cookouts

Umm, coleslaw. Now that summer is on the way in our part of the world, we can’t stop thinking about it. And variations on it.

Like this collard-greens version.

Collard greens are a close relative of kale, that rock star of veggies. And like kale, they’re flavorful, nutritious, and versatile. Use them in coleslaw, and you’ll find that a familiar dish has acquired an entirely new personality.

That’s a good thing. Because with Memorial Day right around the corner (officially kicking off cookout and picnic season here in the US), you probably need all the coleslaw recipes you can get.

Black-Eyed Pea and Collard Green Soup

It snowed last night here in St. Louis.  As I write, there are still flurries, and the overnight forecast is for 10 degrees.  Brrrr! 

Weather like this makes me crave stick-to-your ribs fare.  And in that category, there’s little more satisfying than a hearty bean- or legume-based soup.

Some soup ingredients that are good anytime — but particularly appropriate for the New Year – are black-eyed peas and collard greens.   We’re only a few days into January, so this discussion seems timely.

In the South, Hoppin’ John (black-eyed peas and rice) is a traditional New Year’s dish.  Cooked collard greens are often served as an accompaniment.  Popular wisdom has it that Hoppin’ John represents good luck and collard greens mean good fortune (some say the green leaves represent “folding money”).

Well, I can use good luck and good fortune any time, so why not combine the two in one dish?  Black-Eyed Pea and Collard Green soup fits the bill.