From garden to plate… it’s a New Year’s tradition in the south where it is said that collard greens represent money, black-eye peas represent luck, and the cornbread represents gold. All great things to set intentions for to call in abundance in the year ahead.
This is my version of a semi-sweet stewed collard greens with black-eye peas added. If you like your greens sweeter, add more brown sugar; more tart, add more vinegar. You can always change up the spices and give it some Cajun flair too.
This recipe was fashioned after Nellie’s Famous Kitchen’s Drunkin’ Collards in Belmont, NC. Instead of stock, they use Yuengling to marinate the greens, and they include bacon for that typical southern smokey flavor. Mine is vegetarian and alcohol-free, and I like to serve mine with steamed rice and cornbread.
Collard Greens with Black-Eye Peas
TIME:
30 min
|
SERVES:
3-4 people
HARVEST:
Collards, onion/shallots/leeks, garlic, black-eye peas
| INGREDIENTS |
|---|
| 1 Tbsp. butter, margarine, or non-dairy version |
| 1/2 cup onion, diced |
| 1 Tbsp. garlic, minced |
| 1 large bunch collard greens, stems removed and leaves torn or chopped |
| 3 cups vegetable stock (or beer) |
| 1 Tbsp. brown sugar |
| 1 Tbsp. molasses |
| 1-2 Tbsp. vinegar |
| 1 tsp. salt |
| 1/2 tsp. pepper |
| Pinch cayenne pepper |
| 1 cup cooked black-eye peas |
DIRECTIONS:
- Wash and chop your vegetables.
- Melt butter and sauté onion and garlic for a few minutes to soften. Add the greens and toss until they start to wilt.
- Add in the stock and other flavor elements and seasonings for 20 minutes to really meld.
- Add cooked black-eye peas to the last five minutes of cooking.
- Use right away for making soups, risottos, etc. or let it cool and freeze for later use.
NOTES:
- I like to serve mine with steamed rice and cornbread.