After the flurry of moving and holiday festivities, I decided to take a day off from posting last Thursday. To make it up to you, here’s an amazing double recipe feature. Am I forgiven? Good.
By the time Christmas was all said and done, we were done with food. Our friends hosted us for a farewell brunch and I ate more than my weight in breakfast goodness. Can I please relive it? Festive, fresh-squeezed blood orange mimosas, a cheese plate, oven-roasted sweet potatoes, bananas foster waffles, cinnamon apple chicken sausage, roasted rosemary portobellos, quiche, and waffles. I feel full again just typing all of that. National Lampoon’s Christmas Vacation was the only remedy for the food coma but before we got that far, I decided to snap some photos of our spread – it was too pretty to resist!
Now that your mouth is watering, I’ll get down to the real business of this post: GREENS & CORNBREAD. This traditional New Year’s Eve dish has a lot of history attached to it. I’m no southerner, but I can appreciate the culture that went into making these foods significant. During the Civil War, Union soldiers raided southern homes and took most of the edible goods, typically leaving behind greens and other less-appealing things. Southerners had to learn to cook with what they had left in order to survive. Today, greens, cornbread, black-eyed peas, symbolize triumph through hardship and encourage good luck in the new year.
Like I said, I’m not a southerner, but I can appreciate good soul food regardless. And I’m all for good luck. The sweet, buttery cornbread balances out the tangy flavor of the greens. If you want to get the full impact of this combination, you have to sop up the juices from the greens with the cornbread. You’re welcome for that.
It’s delicious on its own, but the cornbread is especially good with a melty pat of butter or a drizzle of honey.
How to Make Cajun Sautéed Greens and Gluten-free Cornbread
Cajun Sautéed Greens and Gluten-free Cornbread
A healthy take on a traditional Southern New Year's tradition.
Ingredients
Method
- Cornbread
- Preheat oven to 350º and line an 8x8 pan with parchment paper.
- In a small bowl, combine almond milk and apple cider vinegar. Set aside for 3-5 minutes.
- In a medium bowl, whisk together wet ingredients and sugar. Add salt, baking soda, and almond milk mixture.
- In a separate bowl, combine and whisk flours.
- Mix together wet and dry ingredients.
- Pour into 8x8 pan and bake for 25-30 minutes
- Greens
- Wash and prepare ingredients as described above.
- Heat oil in a large skillet on medium.
- Saute onion and garlic for 3-5 minutes.
- Add kale, collards, apple cider vinegar, and seasonings.
- Stir and cook for 10 minutes until greens are tender and bright.
Your recipe for cornbread calls for too many flour ingredient. The average person does not have that variety of flours on hand. I would love to get some feedback. Thank you…..Gee
If u are on a clean eating food plan, u will have these ingredients on hand. Example: paleo, or Whole 30.
Happy New Year from Australia. This was my NYE meal and absolutely gorgeous it was too. Cornbread is perfection and just balances out the greens. I only had dried chipotle so soaked one in boiling water and whizzed it up in the vitamix with the vinegar and salt and added to the greens which worked a treat. Thanks for another great recipe!
Love hearing that we have a fan in Australia! There’s nothing better than a delicious, pretty, and healthy meal! Way to improvise with the dried chipotle. ;) Happy 2014!
This sounds wonderful! Just what one needs when emerging from the post Christmas food coma.
We just enjoyed it again today – perfect way to kick off 2014!