Monday, November 22, 2010

Garlic Collards with Black-Eyed Peas

Thank you to Kim, a CSA shareholder from Harlem, NY for the following recipe!

Garlic Collards with Black-Eyed Peas
1 bunch collard greens, washed and wilted, boiled, or steamed (…your preference)
apple cider vinegar
sea salt
1 tablespoon of extra-virgin olive oil
6 cloves of garlic, finely chopped
10 ounces of white, cremini, or shiitake mushrooms, coarsely chopped
Old Bay seasoning
Bragg’s Liquid Aminos
1 can of black-eyed peas

Wilt, boil, or steam collard greens in 1 to 2 tablespoons apple cider vinegar and sea salt. Sauté the mushrooms and garlic until the mushrooms have released all of their water. Add sea salt and Old Bay seasoning to the mushroom/garlic mixture to taste. Drain collard greens, remove rough stems, and chop leaves. Add the greens to the mushrooms and garlic, as well as a squirt or two of Bragg’s Aminos. Strain and rinse a can of black eye peas, warm them, and serve on top.

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