DIGGING DEEPER

Southern Style Black Eye Peas with Greens

Southern Style Black-Eyed Peas with Greens

Based on Vegetarian Cooking for Everyone
By Deborah Madison

2 tablespoons safflower or olive oil            1/2 teaspoon allspice
1 tablespoon butter                                         1/2 teaspoon ground chipotle chile
1 onion & 3 carrots diced                                     or red pepper flakes
1 celery rib, finely diced                                 2 cups fresh or 1 cup dried black eyed peas
3 bay leaves                                                      1 quart water or soup stock
1/2 teaspoon dried thyme                             2 garlic cloves, minced

Heat the oil and butter in a sauce pan or soup pot over medium heat. Add the onion, carrots, pepper, celery, bay leaves, thyme, and garlic. Cook for 15 min, stirring occasionally, then add the allspice and chile and cook for a few minutes more. Add the peas and water. Bring to a boil, then lower the heat and simmer, partially covered, for 40 minutes. Add 2 teaspoons salt and cook for 20 minutes more or until peas are tender. Serve with or without the broth.