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Plate Some New Year's luck | Black-eyed peas, Roasted Beets & Edamame Salad with Wilted Greens

I'm not one to tempt fate.

In the south, black eyed peas are eaten the first of each New Year to bring in good luck. Usually, a dish called Hoppin' John with black eyed peas, bacon or salt pork and stewed tomatoes is pretty common.

One of the stories I've heard claims that during the Civil War, the town of Vicksburg, VA ran out of food while under attack. The residents fortunately discovered a stockpile of black-eyed peas and since then this legume was considered lucky.

Others claim a different theory - that the beans bring luck because they are round or ring-shaped, signifying that the old year has been completed and a fresh one is about to begin.

Either way, it's a tradition at our home that's hear to stay. But we're doing black-eyed peas here quite differently to its southern cousin and will be serving it up as a warm salad, on a bed of wilted greens with  green beans, succulent beets and edamame tossed in a balsamic vinegar & lemon juice dressing; and the piece de resistance - homemade rye croutons. It's the perfect dish when we want something a bit more fresh and different, this salad fits the bill.

A lovely New Year's tradition that is here to stay!

And wishing each and every one of you love, joy, prosperity and health this New Year!



Recipe for:

Black-eyed peas, Roasted Beets & Edamame Salad with Wilted Greens

Serves 4-6

Shopping list: 3/4 cup uncooked black-eyed peas

2 cups frozen edamame beans

1/2 lb. baby portabella mushrooms

1/2 lb. fresh green beans 4 small roasted beets

1 small bunch Swiss chard

1 small loaf New York Style Rye Bread

4 cups water

3/4  tsp salt

3 tsp olive oil

3 tsp butter

2 cloves garlic For dressing:

2 tbsp. excellent quality balsamico - balsamic vinegar

1 tbsp. freshly squeezed lemon juice

2 peeled & crushed garlic cloves

3 tbsp. extra virgin olive oil


Preheat the oven to 400 deg. F.

Black- eyed peas - Soak overnight or for a minimum of 1 hour in plenty of hot water with 1/2 tsp baking soda. Green beans - Cut the ends of the green beans and string. With fingers break into 2 inch lengths. Mushrooms- Wipe the mushrooms with a damp cloth. Cut off the stems and discard. Thinly slice  & set aside in a bowl. 

Beets -  Cut the leaves 2" above the bulbs and reserve. Wash  & scrub the beets thoroughly to get rid of dirt. 

Swiss chard or beet greens -  Cut the stems off from leaves & discard. Wash each of the leaves separately to get rid of all the dirt. Garlic - Peel & crush 4 cloves of garlic. Set aside.

Dressing - In a glass jar, add 2 crushed garlic cloves, balsamic vinegar, extra virgin olive oil & freshly squeezed lemon juice. Tightly close the jar & shake vigorously for 30 seconds. Set aside till ready to use.

Rye Croutons - Using a serrated bread knife, cut 3-4 1/2" thick slices. Cut in 1/2" x 1" lengths. In a microwave safe dish, melt the butter. Pour all over the cut bread & toss. Spread a piece of aluminum foil on a baking tray. In a single layer, spread the butter soaked bread pieces and place in the oven. Bake for approx. 10 minutes. Toss & return to the oven for another 3 minutes. The croutons should be a beautiful crisp golden brown. Remove to a bowl & set aside to cool.


Green beans - Cook in a steam bag for 3 minutes with 1/4 tsp salt or drop in boiling water for 4-5 minutes until tender crisp. Dump them into cold water.  Set aside.

Edamame - Measure out the frozen edamame beans to a steam bag & steam for 4 minutes or drop in boiling water  for 4-5 minutes until tender crisp. Drop into a bowl with cold water. Set aside.

Mushrooms-  In a sauté pan, add 1 tsp olive oil & heat on medium high heat. Once the oil is fuming, add 1 tsp butter. As soon as it melts, add the mushrooms & sauté for 2-3 minutes or until the mushrooms have browned but not completely wilted. Remove immediately to a bowl & set aside.

Swiss chard or Beet Greens -   Heat olive oil and butter in a sauté pan & as soon as the butter melts, add the crushed  garlic cloves and sauté for a few seconds until fragrant. Add the leaves & sauté for approx. 2-3 minutes until the the greens wilt. Remove from heat & set aside.

Beets: Peel & chop into 1/2" pieces and set aside until ready to use.


Drain the green beans and edamame in a sieve to remove any additional moisture,

In a mixing bowl, add the sautéed mushrooms, green beans, edamame, cooked beets & black-eyed peas. Add the dressing & toss gently. Taste & adjust seasonings.

Stir in the wilted greens. Scatter croutons all over the salad.



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