Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Sunday, October 3, 2010
RECIPE: Black-Eye Pea Stew with Kale and Squash
Adapted from Veg Times
2 cups squash, cut into ½ inch dice 1 cup diced yellow onion 1 cup diced carrot 2 cloves garlic minced finely chopped kale or collard greens, tough stems removed 4 cups of water 1 table soup veg soup base black-eyed peas
1.Soak Black-Eye Peas overnight, or bring to boil and let stand for 2-3 hours.
2.Add oil to pot. Add squash, onion, carrot. Cook, stirring occasionally, until onion is translucent. Stir in garlic and cook one minute more. Add greens, four cups of water and veggie soup base. Bring mixture to a simmer and reduce heat. Simmer until greens and squash are tender.
3.Add black-eyed peas, season with salt, pepper and, if desired, fresh thyme, serve hot.