Healthy "Lucky" New Year's Day Recipe

Whole Foods Web-site has an excellent article on traditional "good luck foods" from around the world! Click here to read it in full! In my house (Shana) growing up we always had cabbage on New Year's Day! What is your food tradition?

This New Year’s Day, why not take a gamble on some really good good-luck foods? I’m talking about foods that for centuries have been eaten around the world by traditional people in hopes of bringing good luck — including money, prosperity and, of course, plenty to eat. Back in the old days, food meant survival! I find it especially interesting that many of these “good luck” foods are exactly those that we now know provide a wealth of good nutrition. You may be surprised to learn that when it comes to eating for luck, an intriguing variety of different foods have been held in high esteem around the world. Here’s a rundown.

Cooked Greens: All over the world, cooked greens are eaten on New Year’s Day. This is because green leaves are reminiscent of folded money and so became a symbol of economic good fortune. The more you eat on New Year’s, the greater your wealth in the coming year. How very true from a nutritional point of view — and that’s no superstition! Greens are a super food – packed with a wealth of good nutrition from vitamins to minerals to powerful antioxidants. You can try this Hearty Greens Soup or this non-dairy Creamed Kale.

Hearty Greens Soup

Serves 6 to 8

Use all manner of kale, chard or other hearty greens in this filling cold weather soup. Look for Parmigiano Reggiano rinds, ideal for flavoring soups and stews, in the specialty cheese department.

Ingredients

2 tablespoons olive oil
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 bay leaf
Salt and pepper to taste
4 plum tomatoes, cored and chopped
2 carrots, chopped
8 cups water
1 bunch Swiss chard (about 3/4 pound), roughly chopped
1/2 bunch escarole (about 1/2 pound), stemmed and roughly chopped
1/2 pound dried bowtie (farfalle) pasta
1 (3-inch) Parmigiano Reggiano rind, plus grated Parmigiano Reggiano for garnish
1/4 pound baby spinach

Method

Heat oil in a large pot over medium heat. Add garlic, onions, bay leaf, salt and pepper and cook, stirring often, until caramelized, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and water and bring to a boil, scraping up any browned bits from the bottom of the pot.

Stir in Swiss chard, escarole, pasta and Parmigiano Reggiano rind, reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

Remove and discard bay leaf and rind from soup then ladle into bowls, garnish with grated cheese and serve.

Nutrition

Per serving (about 17oz/476g-wt.): 200 calories (45 from fat), 5g total fat, 1g saturated fat, 0mg cholesterol, 350mg sodium, 34g total carbohydrate (5g dietary fiber, 4g sugar), 7g protein

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