As we near the end of 2019, we're looking ahead to 2020 with excitement and enthusiasm! Enjoy some of our favorite recipes to help welcome in the new year.
Collard Greens (serves 6-8)
2 1/2 tsp. vegetable oil
1/2 c. yellow onion, diced
1/2 c. ham steaks, diced
1/2 tsp. crushed red pepper flakes
1 1/2 tbs. sugar
4 1/2 tbs. white vinegar
8 c. chicken stock
8 c. water
1 3/4 tbs. kosher salt
2 lbs. collard greens, stems removed
1. Heat oil in a large stock pot over medium-high heat. Add onions and ham and cook 5-10 minutes until onions are translucent.
2. Add all remained items except the collard greens to the pot. Bring liquid to a boil, then add the collards.
3. Bring to a boil again, turn down the heat and simmer for 1 hour with the lid on, stirring every 20 minutes until collards are tender.
Pumpkin Cornbread Muffins (makes 24 muffins)
5 large eggs
1 1/2 c. sugar
2 c. buttermilk
2 c. all-purpose flour
2 c. cornmeal
1/2 tbs. kosher salt
1 tbs. baking powder
2 tbs. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 1/2 sticks unsalted butter, melted
1 lb. pumpkin puree
1. Preheat oven to 350 degrees.
2. Grease muffin tins with non-stick spray or butter.
3. Beat the eggs in a large bowl, add sugar and buttermilk, whisking to combine.
4. In a separate bowl, sift together the flour, cornmeal, salt, baking powder, baking soda, cinnamon, and nutmeg.
5. Add the egg, sugar, and buttermilk mixture to the dry ingredients, stir together with a whisk or wooden spoon until just combined.
6. Add pumpkin puree and melted butter. Stir the mixture until smooth.
7. Scoop the batter into the prepared muffin tins, about 3 ounces each.
8. Bake for 15-20 minutes, until golden brown.