ATLANTA - Whether you are superstitious or not, why not start off your new year with a great meal?
You're probably familiar with eating black eyed peas and collard greens as a part of your traditional New Year's Day feast as a symbol of wealth in the coming year, but what about cornbread or grapes at the stroke of midnight. Many of these "Lucky" New Year's Day food customs are regional, but as far as I'm concerned, combining as many as possible in the pursuit of a prosperous 2016 can't hurt. Can it?
The Colonnade Restaurant in Atlanta's Morningside community has been serving up these traditional southern New Year's Day foods for decades, and they will be packed on January 1st with diners hoping to get their new year off to a great start.
Have you ever had hog jowl? If you've ever had their signature collard greens, then you have. Executive Chef Ryan Cobb describes hog jowl as what bacon aspires to be, and he even shares his secret ingredient that sets his collard greens apart.
For more on the history of The Colonnade Restaurant, the menu, and operating hours, go to their website www.colonnadeatlanta.com.
Happy New Year!!!
Chef Ryan's Collard Greens
4 bunches of Collard Greens, rinsed 3 times, leaves removed from stems, cut in 3/4" inch ribbons
2 Vidalia Onions, julienne
2 Tbsp minced garlic
1 quart of chicken stock
2 oz. Balsamic Vinegar
1 smoked hog jowl (can substitute smoked turkey neck)
Salt and Pepper
Splash of Hot Sauce
1. Place all ingredients except for salt, pepper and hot sauce in large non-reactive pot.
2. Cook over Medium heat for 2 1/2 to 3 hours until leaves are tender.
3. Taste for seasoning and add desired salt and pepper.
4. Add a few dashes of Hot Sauce, to your liking.