DIGGING DEEPER

Southern Style Black-Eyed Peas & Greens

Southern Style Black-Eyed Peas & Greens
adapted from Vegetarian Cooking for Everyone
By Deborah Madison

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

Heaps of sauteed Greens: Collards, Mustard & Turnip Greens are most traditional, but many other greens work as well. I’ve used everything from mizuna to purple sprouting broccoli with good success.

Heat the oil and butter in a sauce pan or soup pot over medium heat. Add the onion, 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.

Coarsely chop the greens and saute them with a bit of olive oil & salt in a large wok. Collards will take slightly longer to cook than more tender greens like mustard & turnips.

Put a scoop of greens in the bottom of a bowl, pour peas & broth over the greens and serve.