New Year Greens

Growing up in the Georgia, our New Year's tradition was to consumed collard greens and black-eyed peas on New Year's Day for year long health and wealth.

According to tradition, black-eyed peas represent tiny coins and symboliz wealth and financial rewards, greens being the color of cash, made you wealthier, so eating a meal with both of them would bring you health and wealth.

I still hold on to these traditions, but this year I'm preparing my greens in a whole new way, I'm baking them with eggs nestled in them. This recipe was adapted from a recipe I found in Bon Appetit's May Issue, Company Eggs. The original recipe used chard and heavy cream, I traded them out for collards and coconut cream.  Delicious, Delicious, Delicious!

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2 tablespoons olive oil

1 small onion, thinly sliced

4 garlic cloves, finely chopped

1 and ½ teaspoon, Herbes de Provence

sea salt to taste

cracked black pepper to taste

1 bunches of collard greens, thick center ribs removed, leaves coaresly chopped

¾ cup coconut cream

5 large eggs

2 oz. sharp white cheddar, grated

1. Preheat oven to 400 degrees.

2. Heat olive oil in a large skillet over medium heat.

3. Add onions and garlic, season with salt and pepper.

4. Cook stirring occasionally, until onion is softened, about 8 to 10 minutes.

5. Add greens to the skillet by the handful, tossing to wilt between additions.

6. Cook, tossing often, until tender, about 8 to 1 minutes; add 1 teaspoon Herbes de Provence

7. Spread green mixture evenly in a baking dish.

8. Using the back of a spoon, make 5 small divots in the green mixture.

9. Crack one egg into each divot.

10. Season eggs with salt, pepper and Herbes de Provence

11. Sprinkle grated cheese over top.

12. Bake for 15 to 18 minutes, and yolks are still runny, let stand 5 minutes before serving.