A number of New Year's Eve traditions revolve around eating, with certain foods acting as symbols of a person's hopes, wishes and good health for the future.
Here are a few delicious recipes that honor these traditions in a healthy way.
Balsamic Collard Greens
Leafy greens are often eaten on New Year's Eve because they resemble money and are believed to promote good fortune.
Yields 5 servings
3 bacon slices
1 cup chopped onion
1 (16-ounce) package chopped, fresh collard greens
1/4 teaspoon salt
2 garlic cloves, minced
1 bay leaf
1 (14-ounce) can fat-free, low-sodium chicken broth
3 tablespoons balsamic vinegar
1 tablespoon honey
Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside in a bowl. Add onion to drippings in pan; saute 5 minutes or until tender. Add collard greens, and cook 2 to 3 more minutes or until greens begin to wilt, stirring occasionally.
Place collard greens mixture, salt, garlic, bay leaf and stock in a 3-quart electric slow cooker. Cover and cook on low for 3 1/2 to 4 hours. Combine balsamic vinegar and honey in a small bowl. Stir vinegar mixture into collard greens just before serving. Sprinkle with bacon.
Black-Eyed Peas Salad
Black-eyed peas are believed to bring good luck. Skip the ham and bacon grease for this healthier option.
Yields 8 servings
2 cups dried black-eyed peas (about 12 ounces)
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 scallions, thinly sliced
1 garlic clove, finely chopped
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup apple cider vinegar
1 tablespoon chopped, fresh flat-leaf parsley
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
6 cups low-sodium chicken or vegetable broth
Place black-eyed peas in a bowl and add enough cold water to cover them by 4 inches. Chill for 12 hours, then drain.
Whisk together the red and green bell peppers, scallions, garlic, olive oil, white wine vinegar, apple cider vinegar, parsley, salt and black pepper in a medium bowl. Cover and chill vinaigrette at least 4 hours (and up to 12 hours).
In a large pot, add black-eyed peas. Then carefully add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until black-eyed peas are tender, 25 to 30 minutes. Transfer to a large bowl, add vinaigrette and toss to combine. Chill until cool, about 1 hour. Salad can be made 2 days ahead. Cover and keep chilled until ready to serve. Toss before serving.