GREEK BLACK-EYED PEAS AND COLLARD GREENS
Number Of Ingredients 1
Steps:
- PREPARATION Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl. Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft. Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon. Tip Advance preparation: This will keep for three or four days in the refrigerator. Marthat Rose Shulman can be reached at martha-rose-shulman.com.
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Fabian Noueihed
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Dm Monir
[email protected]I'm allergic to collard greens, so I substituted kale instead. It turned out great!
Asif Ibrar
[email protected]This dish is a bit too spicy for my taste.
ABDULA RIFAY
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I think I might have used too much water.
Gita Malla
[email protected]This is a great dish to serve with rice or pita bread.
martin kungu
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved it.
javed Khan
[email protected]The lemon and dill are essential to this dish. They really brighten up the flavors and make the dish more refreshing.
Mustafa Minhas
[email protected]This dish is a great way to use up leftover collard greens. I always have a bunch of collard greens in my fridge, and this is a great way to use them up.
Nirvaan Singh
[email protected]I'm not usually a fan of black-eyed peas, but this dish has changed my mind. The collard greens and spices really balance out the flavor of the peas.
Huda g
[email protected]This is one of my favorite Greek dishes. It's so simple to make, yet so delicious. The black-eyed peas and collard greens are a perfect combination.
Dan Quartullo
[email protected]The recipe is really easy to follow, and the cook time is relatively short. However, the flavor is anything but simple. The combination of the black-eyed peas, collard greens, and spices creates a dish that is both hearty and flavorful.
Yahouza Jamilou
[email protected]This dish is a must-try for anyone who loves Greek cuisine. The black-eyed peas and collard greens are cooked to perfection, and the flavors are absolutely delicious. I especially love the addition of the lemon and dill, which really brighten up the