Sunday, April 20, 2008

Collard Greens and Black Eyed Peas

2 bunches collard greens, stems removed, and chopped into big pieces
1 tablespoon olive oil
1 onion, diced
1 cloves of garlic, minced (use 2 cloves if you like them garlicy)
1 teaspoon red pepper flakes
1 lb frozen black eyed peas

Boil a big pot of salted water.  Plunge collard greens into water and cook for 10 minutes.  While they are cooking, move to the next step.

Use a pressure cooker if you have one.  If not, use a big pot for the next step.  Heat onion and saute onions for 5 minutes.  Add garlic and red pepper and cook for one minute.  Add 4 cups of water from the collard greens pot, the collard greens, and the black eyed peas and stir well. Add 1 teaspoon of salt.  Cook for 30 minutes (or if using a pressure cooker, cook on high pressure for 7 minutes and do a quick release on the pressure).  Taste and add more salt if needed.  

Serve hot with lots of liquid like a soup.  Great with hot pepper sauce and GF DF cornbread!

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

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