(submitted by shareholder, Thanks Sarah!)
1 medium onion, diced
1 T canola or other neutral oil
1 large bunch collard greens (or other greens), chopped
3 cups drained cooked black eyed peas (2 16 oz. cans) pinch of cayenne or crushed red pepper flakes ground black pepper to taste
In a large skillet, saute the onions in the oil until soft and starting to caramelize a bit. Add the collards to the skillet. Stir for a few minute until it wilts. Add the black-eyed peas, black pepper, and cayenne if desired. Heat thoroughly.
Serves 4.
This recipe is (slightly) adapted from "Moosewood Restaurant Cooks at Home" and goes well with grits (for a little extra flavor, mix in some cheddar cheese) and a few wedges of fresh tomatoes.
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Cream of Collard and Potato Soup
ReplyDeleteFrom Esther T.T.
3 cups washed and chopped collard greens
2 cups peeled and diced potato
2 cups milk or 1 cup cream
Salt
Nutmeg
Optional toppings: crisped bacon bits, seasoned croutons, freshly ground pepper
Cook collard and potato in enough water to cover. Cook until potato is nearly mushy. Drain and save cooking liquid. Puree cooked collards and potato with 2 cups milk or 1 cup cream. Add cooking liquid to get desired consistency. Season with some salt and nutmeg. Put back in cooking pot and slowly bring to a simmer, stirring often. Serve with crisped bacon or seasoned croutons, or freshly ground black pepper.