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