Cooking with Aubrey

Smokey Collard Greens and Black-Eyed Peas

Bring some prosperity into your life by serving collard greens and black eyed peas on New Year’s Day. It’s a long standing Southern tradition to enjoy this cruciferous vegetable on the first day of January. The green represents dollars bills and the swelling of the peas is said to represent prosperity.

Collard greens are also a nutritious green leafy veggie. In the cabbage family, and related to kale, they are high in vitamins K, A, and C, as well as calcium, iron and fiber. Collard greens shine in their ability to reduce cholesterol and as a form of cancer protection. Start your year with fortune and a resolution to cook healthy foods.

Smokey Collard Greens and Black-Eyed Peas

Ingredients:

  • Olive oil
  • 2 pounds collard greens (two big bunches)
  • 2 yellow onions, about 1/2 pound, peeled and diced
  • 6 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 1/4 cup cider vinegar
  • 1 14 oz black eyed peas

Directions:

  1. Fold collard green leaf in half and slit the large center rib away and discard. Stack the halved leaves on top of each other, roll up from the short end into a cigar shape and cut lengthwise down the center. Then cut crosswise into short ribbons about 1/2-inch-wide.
  2. Heat the olive oil in a soup pot. Add the onions and garlic, along with the paprika and salt, as well as the red pepper flakes if desired. Cook for another 5 minutes or until the onion softens. Add the collard green ribbons slowly, handful by handful, stirring them in so that they wilt down and make room for more.
  3. Pour in the chicken broth and cider vinegar and bring to a simmer. Put a lid on the pot and turn the heat to low. Simmer for 25 minutes. Then add the black-eyed peas and cook for 5 minutes until heated through and until the collards are tender. Season to taste with sea salt and black pepper and serve.

Adapted from: thekitchn.com

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018.  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at aubrey@getoutnplay.biz


Portsmouth Half Marathon Group Training Program:

Join Aubrey for an opportunity to perform at your best in the Portsmouth Half Marathon in NH on April 22nd 2018. Get away from home, for a weekend, in a lively New England coastal city about 2 ½ hours away from Hartford. Get Out N Play is your host to prepare you for this memorable adventure. Training starts Saturday, January 6th 2018. (Want to stay local? The following weekend (on 4/29) is the Cheshire Half in Connecticut. Train with us for this flat and fast race close to home.)

What you get:

  • A scenic 13.1 miles of racing in Portsmouth, NH
  • Top notch 15 week coaching to make you race ready
  • Support and camaraderie as you train through the New England winter
  • A fitter, faster body for the 2018 season
  • 2x a week of in-person group coaching in the Simsbury area (Wednesday evenings @ 6:30 PM & 8 AM Saturday mornings) 
  • Weekly communication with coach
  • Group training at its finest
  • Cost: $260

Contact Aubrey (aubrey@getoutnplay.biz) for more information and to sign up!

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