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
- Put a large pan of water on to boil
- Roll up the leaves and cut them very thin, up to the stem
- Add the greens to boiling water for 3-5 minutes
- Drain and rinse the greens quickly with cold water to retain that nice green color
- Rinse the blackeye peas
- Saute the shallots and garlic in olive oil, with the salt, pepper
- Add the greens and blackeye peas, and cook on low light for another 8-10 minutes
- Enjoy!
Michele
14 comments :
Yum!!!
Adding collard greens to my grocery list ... right now!!!
What a great way to get your greens!
My mother would love this recipe.
This recipe sounds delicious and nutritious. Must give it a try!
Mmmm, sounds tasty!
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!!
Looking forward to trying this recipe! thank you Michele :)
This is definitely something I am going to have to try.
Mmmmm looks quite healthy.
Thanks everyone!!! I picked them again, will be making them soon again!!!
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~~~
This looks tasty, I'll have to give it a try. Thank you!
Two of my favorites, but I've never fixed them this way. It sounds delicious and I'll be trying it soon! thanks Michele!
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