Monday, September 28, 2009

RECIPE: Wilted Winter Greens & Black-Eyed Peas

Adapted from Eating Well In Season

Serves 4

4 ounces dried black-eyed peas (2/3 cup)
1/8 teaspoon salt
1 pound greens, such as collards, kale and/or escarole, trimmed, washed and sliced crosswise into ¼-inch-wide strips
½ tablespoon canola oil
1 ounce country ham or prosciutto, diced (about ¼ cup)
1 tablespoon red-wine vinegar, or to taste
Freshly ground pepper to taste


1. Soak peas overnight in cold water. Drain the peas, rinse well and place in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until tender, about 45 minutes. Add salt. Let sit, covered, for ½ hour, then drain and rinse.

2. Heat oil in a large skillet over high heat. Add ham (or prosciutto) and cook, stirring, until lightly browned, about 2 minutes. Lower heat to medium; add the greens and cook, stirring constantly, until tender, 20 to 30 minutes, adding water as necessary to keep from sticking. Once greens are tender, add the reserved black-eyed peas and heat through.

3. Season with vinegar, salt and pepper and serve.

NOTE: This is really good with collard greens.

Contributed by Lisa Bretherick

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