Black-eyed peas do not need to be soaked overnight, and are quick cooking for a simple dinner. Serve with corn bread.
2 tablespoons oil
2 cups thinly sliced onions
1 tablespoon minced fresh garlic
3 celery stalks, cut into 1/2 dice
1-1/2 cups dried black-eyed peas
7 cups water
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 cups slivered collard greens
1 to 2 teaspoons salt
1 red pepper, roasted, peeled and diced
2 cups cooked long-grain brown or basmati rice
Hot sauce to taste and/or balsamic or apple cider vinegar, optional
1. Heat oil in a heavy-bottomed soup pot over medium-heat. Add onions and cook for about 15 minutes, until soft and golden. Add garlic and cook for 1 minute.
2. Add celery, black-eyed peas, water, bay leaves, thyme, paprika, and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes. If necessary, add more water during cooking to keep peas covered– the dish should have “gravy” when finished.
3. While this is cooking, prepare collard greens. Remove the rib from the leaves, stack 4 to 5 leaves, roll into a cigar shape, and cut into slives, 1/8 inch or smaller. Add to pot and continue cooking until the beans are soft, 15 to 20 minutes. Avoid overcooking the black-eyed peas; they can become mushy very quickly.
4. When the beans are cooked, add salt, red peppers, and cooked rice. Season with vinegar and/or hot sauce if you wish.
– Greens, Glorious Greens by Johnna Albi and Catherine Walthers