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Greens with Black-Eyed Peas
Posted By Nava On December 7, 2010 @ 8:06 pm In Hardy Greens | No Comments
Black-eyed peas and nourishing greens, two foods well-loved in Southern and “soul” cookery, have flavors that team companionably. Adapted from The Vegetarian 5-Ingredient Gourmet. 
Serves: 4 to 6 as a side dish
Wash the greens well. Remove and discard the stems. Trim away thick mid-ribs from the leaves. Discard them or slice thinly and use. Chop the leaves coarsely.
Heat the oil in a steep-sided skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the greens and just enough water to keep the bottom of the pot moist cover, and steam until tender, about 10 to 15 minutes.
Stir in the black-eyed peas and vinegar. Season to taste with salt, pepper, and red pepper flakes. Cook just until everything is heated through, and serve.
Variation: Use pink, pinto, or black beans instead of black-eyed peas.
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URL to article: http://www.vegkitchen.com/recipes/vegetables-all-year-round/hardy-greens/greens-with-black-eyed-peas/
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 Image: http://www.vegkitchen.com/recipes/vegetables-all-year-round/hardy-greens/greens-with-black-eyed-peas/attachment/collards-sm/
 The Vegetarian 5-Ingredient Gourmet.: http://www.vegkitchen.com/navas-books/the-vegetarian-5-ingredient-gourmet/
 kale, collards, and other hardy greens.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/hardy-greens/
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