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Amazing Corn Bread with Black-Eyed Peas and Greens

Thank you to whoever posted the corn bread recipe.  I made it yesterday to go 
with our black-eyed peas and greens and it was the perfect complement to that 
dish!  Here is the black-eyed pea recipe (variation from Molly Katzen's Still 
Life with Menues)

Black-Eyed Peas and Greens

2 cups dried black-eyed peas, washed and picked through 
2 cups water (plus additional as you cook)
3 large cloves garlic, minced
1/2 teaspoon salt
1 onion, sliced  (Molly called for a sliced leek which I didn't have on hand)
1 bag (about 8 cups) frozen chopped collard greens
freshly ground black pepper

Put the black-eyed peas in a large saucepan or dutch oven.  Add water, bring 
to a boil, and simmer covered about 15 minutes.  Add garlic and salt and 
continue cooking on low heat until legumes are almost tender (about 40 
minutes).  Add water as necessary to keep from drying out.
Add onion and collards.  Stir and continue cooking about 10 minutes more 
until collards and onions are cooked.  Add black pepper and serve hot with 
corn bread and sweet potatoes.

Ruth in chilly Chicago