Wednesday, July 1, 2015

Wednesday Kitchen - Collard Greens with Blackeye Peas

Welcome to another Wednesday Kitchen with the JET Team! Everyone seems to be on the Kale wagon these days, but we really don't care for Kale here. Instead, we like Collard greens. These are Brassica cultivars, from the same family as Brussels sprouts and cabbages - with health benefits reputed to include lowering cholesterol.

I went to the farm the other day and picked some Collard greens, and I have to go back and get more as this dish was delicious! I like to saute the greens with blackeye peas, but you can substitute white beans or leave them out entirely. Either way, this makes a great side dish!

Photo: Andrew Scrivani for The New York Times

Ingredients

  • 1 large bunch Collard Greens
  • ½ Pound Blackeye Peas or White Beans
  • 3 Cloves Garlic
  • 3 Small Shallots
  • 1½ Tablespoons Olive Oil
  • Salt and Pepper to taste


To Make

  1. Put a large pan of water on to boil
  2. Roll up the leaves and cut them very thin, up to the stem


  3. Add the greens to boiling water for 3-5 minutes
  4. Drain and rinse the greens quickly with cold water to retain that nice green color


  5. Rinse the blackeye peas


  6. Saute the shallots and garlic in olive oil, with the salt, pepper
  7. Add the greens and blackeye peas, and cook on low light for another 8-10 minutes


  8. Enjoy!

Michele
Michele of malves1009

14 comments :

Jean Sandell said...

Yum!!!

Mollie Ann said...

Adding collard greens to my grocery list ... right now!!!

Tracy said...

What a great way to get your greens!

SatinDollCo said...

My mother would love this recipe.

Gloria Flynn - EarthEnergyGemstones said...

This recipe sounds delicious and nutritious. Must give it a try!

Jet Central said...

Mmmm, sounds tasty!

LoveStoneArts said...

I know that my southern boy would eat his greens if I mixed them with blackeyed peas- his favorite! I tried to grow collards but they got tough very quickly. Mustard greens and turnip greens were easy to grow in my home garden. I'll be making this dish soon, thanks!!

SendingLoveGallery said...

Looking forward to trying this recipe! thank you Michele :)

jemsbyjb said...

This is definitely something I am going to have to try.

Beadsme said...

Mmmmm looks quite healthy.

Michele said...

Thanks everyone!!! I picked them again, will be making them soon again!!!

Ribasus said...

Collards! The forgotten cousin of the overly popular KALE. All part of the same family, actually. Good recipe. I love BEP's too. I am going to make this one. Thanks Michele~~~

Brooke said...

This looks tasty, I'll have to give it a try. Thank you!

Gemstones on My Mind said...

Two of my favorites, but I've never fixed them this way. It sounds delicious and I'll be trying it soon! thanks Michele!