-IBIS-1.5.0-
rx
recipe
black-eyed peas with greens
nutrition

definition

black-eyed peas with greens

• ingredients:
3 cups fresh black eyed peas (2 10-oz packages frozen OR 2 cans rinsed and drained OR 1 cup dried)
5 cups water
5 cloves garlic, minced
1 cup onions, chopped
1 tbsp. virgin olive oil
3 cups fresh greens: kale, beet, beet stalks, chard, collards, or spinach; separate
chopped stems from chopped greens
1 tbsp. tamari
1/3 cup molasses
1 tsp. dried mustard or good quality prepared mustard
1 tbsp. apple cider vinegar

• method:
1. Bring water to boil and add the peas. Cover and return to boil, then lower heat and simmer until just tender, about 15 minutes. If using canned beans, rinse well and bring beans to boil in water, let simmer gently until heated through. If using dried beans cook according directions for beans.
2. In a large saucepan, saute the onion, garlic and chopped greens stems in oil until translucent.
3. Drain the peas, saving a cup of liquid. Mix the tamari, molasses and mustard together.
4. Add the strained peas and molasses-tamari mixture to the onions and garlic. Cover and simmer on a very low heat for 10-15 minutes, stirring frequently. Watch closely so that the beans do not scorch. Add the reserved liquid if the sauce become too thick. A few minutes before serving add the chopped greens and mix well letting the greens wilt. Splash with the vinegar and serve.

(Green)


footnotes