Greens with Black-Eyed Peas

Black-eyed peas and nourishing greens, two foods well-loved in Southern and soul food cuisines, have flavors that team companionably. Adapted from The Vegetarian 5-Ingredient Gourmet.

Serves: 4 to 6 as a side dish

12 to 16 ounces fresh greens (kale, collards, or mustard greens)
2 tablespoons olive oil
2 to 3 cloves garlic, minced
1 ½ to 2 cups cooked or one 15 to 16-ounce can
(drained and rinsed) black-eyed peas
2 tablespoons balsamic vinegar or apple cider vinegar, or to taste
1 tablespoon agave nectar
Salt and freshly ground pepper to taste
Dried hot red pepper flakes or Sriracha sauce, to taste

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 garlic and sauté over low heat until onion golden.

Add the greens and just enough water to keep the bottom of the pot moist cover, and steam until tender, about 10 minutes. Stir in half of the vinegar, and remove from the pan to a covered container.

Add the black-eyed peas to the pan and drizzle in the remaining vinegar and the agave. Season to taste with salt, pepper, and red pepper flakes or Sriracha. Cook just until the black-eyed peas are nicely glazed and hot, about 5 minutes.

To serve, either stir the greens back into the pan and stir together, or arrange the greens on a serving platter and mound the peas into the center. Serve at once.

Variation: Use pink, pinto, or black beans instead of black-eyed peas.