Collard Greens & Black Eyed Peas
The recipe I adapted this from described it as the marriage of two southern classics and to me its a marriage of perfect harmony. It’s hearty, healthy, simple and easy comfort food that will nourish you through the cooler months and shorter days of Autumn and Winter.
As a side dish this will make about four servings and its a great companion to sweetcorn, boiled or roasted potatoes, roasted root veggies, sausages, bacon, or even fish. This is also a great dish for a big family meal like Thanksgiving and the ingredients can be doubled or tripled in equal proportions if cooking for larger groups without any need for extra cooking time. Just use a larger saucepan!
Ingredients
1 bunch collard greens, stems removed and leaves roughly chopped.
1 cup vegetable or chicken stock.
1 cup canned (or precooked from dry) black eyed peas. Other pulses like black beans or navy beans work just as well.
1/2 a small yellow or white onion.
1 tsp smoked paprika or 1 chipotle chili if you like a bit of spice.
1 Tbsp white wine vinegar.
Salt & pepper to taste.
Method
In a medium saucepan or stockpot, combine 1/2 cup of the stock with the smoked paprika or chipotle chili, onion and a pinch each of salt and pepper and bring to a boil. Add the collards in large handfuls, letting each batch wilt slightly before adding more.
Cover and cook over moderate heat, stirring occasionally, until the collards are just tender, about 20 minutes. Uncover and cook, stirring occasionally, until the broth is slightly reduced, about 5 minutes; remove the chipotle (if using) and the onion.
Meanwhile, in a small saucepan, combine the black-eyed peas with the remaining stock and bring to a boil. Simmer over moderate heat for 5 minutes; season with salt and pepper. Using a slotted spoon, add the black-eyed peas to the collards. Add the vinegar to the collard greens and season with salt and pepper to taste. If you are using a regular stock rather than a reduced sodium stock, you probably wont need any extra salt.
The onion, chili and any leftover broth from the beans or collards after serving can be stored in the fridge for up to a week and would be the perfect base for a pumpkin soup with the leftover pumpkin from the previous pie recipe, or any other winter squash you have on hand.