Cultures around the world consider certain foods to be good luck when eaten at the New Year. While most of these foods symbolize prosperity, wealth and financial reward, they also deliver a nutritious bang for their buck.
Today’s recipe features collard greens, which are popular in the New Year because they look like dollar bills. Next week, look for my blog on five nutritious and lucky foods. ( love this recipe it really touches my southern heart.)

Ingredients:

• ¼ cup apple cider vinegar, divided
• 2 Tbs. agave nectar
• 3 tsp. olive oil, divided
• 1 tsp. chili powder, divided
• 1 tsp. salt, divided
• 1 large bunch collard greens, chopped
• 4 slices meatless low-fat bacon strips, chopped (can substitute ¾ teaspoon smoked paprika)
• 1 small onion, chopped (¾ cup)
• 3 ribs celery, chopped (¾ cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 ½ cups cooked long-grain brown rice
• 1 15.5-oz. can black-eyed peas, drained and rinsed

Directions:
1. Whisk together 2 Tbs. vinegar, agave nectar, 1 tsp. olive oil, 1/2 tsp. chili powder, and 1/2 tsp. salt; set aside.
2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.
3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon (or smoked paprika), onion, celery, garlic, and remaining 1/2 tsp. chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs. vinegar, and remaining 1/2 tsp. salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.
4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.
Adapted from VegetarianTimes.com

Love this served with cornbread, Oh yeah yummy!