|2 servings||calories per servings 598||protein serving 29 g||carbs per serving 76 g||total fat per serving 21 g|
It’s a Southern tradition to eat collards (representing greenbacks) and black-eyed peas (representing coins) on New Year’s Day to ensure prosperity in the new year. We add our own spin with chili spices and grass-fed ground beef.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||76 g|
|Dietary Fiber||6 g|
Prepare your mise en place: Remove stems from collard leaves. Chop leaves and stems finely, keeping both separate. Peel and dice onion.Peel and finely chop garlic.
Heat a heavy-bottomed pan over medium heat. Add cooking oil, and heat until shimmering. Crumble beef into pan in a single even layer, and cook without stirring for about 2 minutes.
Stir in collard stems, onion and garlic, and cook while stirring 3-4 minutes, or until onions begin to become translucent. Add chili spice and collard leaves, and continue to cook while stirring 3-4 minutes more.
Add field peas, 3 cups water and Bragg Liquid Aminos. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, about 30 minutes. Season to taste with kosher salt and pepper.
While the chili simmers: In a small saucepan with a lid, combine rice, thyme sprigs and remaining 1 1/2 cups water, and season with a pinch each of kosher salt and pepper. Place uncovered over medium-high heat. Bring to a boil, and cook about 8 minutes. Reduce the heat to very low, and stir briefly, taking care to move rice from the bottom of the pan. Cover and cook about 15 minutes more. Remove from heat, and let stand, covered until ready to serve
Remove the thyme stem from the rice. Fluff rice with a fork.
Divide rice between 2 bowls. Serve the chili over rice, and top with sour cream. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...