In the American South, a bowl of collards = money in the new year. Here's to a prosperous 2009--Recipe: (for a houseful of people) Add four tablespoons olive oil or 2 pieces of bacon, diced to a large pot over medium. Heat 3 minutes. Add 1/2 small onion, diced, cook 3 min; add 5 cloves garlic, minced--cook 1 min. Add 6 to 8 cups of water (depending on how many in your house), bring to boil. Chop one bunch collards and one bunch kale into 1/2in pieces, add to water. Cover and simmer 25 minutes. (Throw in diced red pepper if you like.) Season and serve with cornbread. Cornbread recipe recommendation: Mark Bittman, New York Times, September 26, 2008 Recipe of the Day use: whole milk, substitute: 1/4 c light brown sugar, add: stir in 3 chopped scallions to batterreading recommendation: Why I Live at the P.O., Eudora Weltylistening recommendation: Lost Coastlines, Okkervil Rivercollards wallpaper on Flickrdrink pairing: whiskey and ryesalt recommendation: tableResolutions? New Year's Day traditions? What do you think should accompany cornbread? Less