ATLANTA - According to tradition, the right New Year's Day meal will bring you good fortune in the year to come, and "greens" are a part of it.
Lisa Washington from the Food Network's "All-Star Academy" joined Good Day Atlanta on New Year's Day to share her recipe:
Spicy Vegan Collard Greens with Smoky Sundried Tomatoes
1 1/2 tbsp. olive oil to coat your sauté pan
1/2 cup chopped onions
4 garlic cloves, peeled and diced, finely
1 tbsp. red chili pepper flakes (a little less or more, based on your heat preference)
6 cups chopped collards greens, washed and dried
1-cup vegetable broth, low sodium
1 tbsp. organic apple cider vinegar
1 tbsp. organic cane sugar
Sea salt to taste
½ cup smoked sun-dried tomatoes
2 dashes of Louisiana hot sauce ( to taste, optional)
In a deep sauté pan, add the olive oil on a medium heat. Add the onions and garlic, stir and cook for about 1-2 minutes until soften. You do not want to caramelize them, just cook until a little transparent. Add red chili peppers and pinch of salt. Stir. Add in collard greens. They may seem to be over crowding the pot, but the greens will cook down. Stir, all the greens and aromatics together and then add the vegetable broth, apple cider vinegar, sugar and salt. Cook for 20 minutes and then add the sundried tomatoes and cook for another 10 minutes, until the greens are tender, but with a slight crunch. Taste and adjust seasoning, if needed. If you like a little more heat add a touch of Louisiana hot sauce and it’s the bees knees.