Thursday, October 13, 2011

Veganly Black Eyed Peas
  with Jalapenos and Collard Greens

veganly blackeyed peas with collard greens

This is also really good, same idea with the caramelized onions and peppers but with the flavor of black eyed peas and collard greens.

If you want, put on a pot of rice before you start the beans. Though this is really good as a side dish with, um, chicken.

olive oil
1 lb collard greens
1 onion
2-3 jalapenos
3-5 cloves garlic
2 cans black eyed peas, rinsed and drained

Bring a pot of water to a boil and gently heat oil in a saute pan over low heat as you finely slice the onion and peppers, adding vegetables to the pan as they are sliced. Saute aromatics over low heat until caramelized, up to thirty minutes.

Stem and roughly slice the collard greens. When the water is boiling, blanch the green for a few minutes and lightly drain them in a colander.

The aromatics might still need more work. Stir them occasionally and keep sauteeing until they're really broken down and a deep golden brown.

Meanwhile mince the garlic. Add to pan and saute until fragrant, about a minute. Add black eyed peas and collard greens. Saute until greens are very wilted, about twenty minutes. Season to taste with salt and pepper.

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