Black Eyed Peas Chinese Greens Recipes

Steps:

• In a large skillet, sauté peppers, ginger root and garlic in peanut.
• and sesame oil until peppers are tender, about 5 minutes.
• Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
• Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
• Season to taste with black pepper.
• Serve over rice. Squeeze orange juice over top if desired.
• Garnish with sesame seeds, green onions and orange zest, if desired.
• Enjoy!

Steps:

• If using canned diced tomatoes make it undrained.
• Using uncooked black eyed peas. Sort and wash peas. Place peas in a large saucepan and cover with water to 2 inches above peas.
• You are going to do a modified quick soak of sorts. Bring to a boil then drain. Return peas to pan and cover again with water to 2 inches above peas. Bring to a boil but this time reduce heat to medium and cook 30 minutes or just until tender. Drain.
• Saute the onion, celery, and garlic in the olive over med high heat. Note you can omit the oil completely if you want to save on fat. Use broth or water or juice instead. Cok 6 minutes or until tender, stirring occasionally. IF using liquid instead of oil it will require more attention and stirring.
• Stir in the chard, spinach, arugula, salt, pepper, and tomatoes. If using liquid add more if needed. Cover and cook 20 minutes or until tender, stirring occasionally. Stir in peas; cover and cook 15 minutes.
• Stir in cheese; cook 5 minutes or until cheese melts if you are using it. Stir occasionally.
• 1 cup serving size.
• Note Vegan, omit the cheese or sub a vegan [non dairy no animal rennet] cheese in place.

Steps:

• To prepare the black eyed pea croquettes: Spread the breadcrumbs on a large plate.
• Put half of the black eyed peas in a large bowl and coarsely mash with a fork. Stir in the remaining peas.
• Add the red pepper, onion, cornbread, mint, egg, and salt.
• Using a tablespoon, scoop a golf ball size portion of the mixture into the palm of your hand (it will be soft and moist). Using your fingers, form into roughly a one inch cake. Put the cakes on a side plate and continue to form, until the mixture is used up. Dredge the black eyed pea cakes in the bread crumbs, turning to coat both sides completely.
• Transfer to a side plate and chill until ready to fry.
• To make a quick aioli:.
• Combine the mayonnaise and red chile sauce in a small bowl, stirring to evenly blend. Season with salt and pepper.
• Spoon the spicy aioli into a plastic squeeze bottle for serving.
• Heat three inches of canola oil in a heavy bottomed pot or deep fryer to 350 degrees, have frying thermometer attached to the side of the pot to check the temperature.
• Fry the black eyed pea croquettes until evenly golden brown on all sides, about 3 to 5 minutes.
• Using a slotted spoon, carefully transfer to a platter lined with paper towels to drain. While they are still hot, season with salt. Hot warm in low oven.
• To prepare the salad:.
• Put the dandelion greens in a salad bowl and set aside.
• In a medium mixing bowl, combine the shallot, mustard, and vinegar, stirring to blend.
• Drizzle in 3 tablespoons of the oil and whisk to emulsify the vinaigrette. Set aside.
• Place a sauté pan over medium heat and add the remaining tablespoon of oil. When the oil is hot, add the tasso and cook until the ham is brown and the fat is rendered.
• Remove the tasso with a slotted spoon and drain on a plate lined with paper towels.
• Top the dandelion greens with fried tasso. Pour the vinaigrette over the salad, season well with salt and pepper, and toss gently with your hands.
• To serve:.
• Put a mound of the dandelion salad in the center of a serving plate.
• Lean the black eyed pea cakes around the salad and top with a small dollop of the spicy aioli.

Steps:

• Set a 6-quart or larger Instant Pot to sauté. Once hot, add the oil, onions, garlic and crushed red pepper flakes. Cook until softened, about 3 minutes. Add the ham hocks and sauté for another minute. Turn off the machine and stir in the black eyed peas, collard greens, salt, pepper, chicken stock, bay leaves, thyme, and liquid smoke.
• Lock the lid in place, making sure the valve is set to seal, and pressure cook on high for 25 minutes. Allow the machine to natural release for 10 minutes before manually releasing any residual steam.
• Carefully open the lid and stir in the vinegar and hot sauce. Give it a taste and adjust seasoning accordingly. Discard the ham hock bones and serve immediately.

Steps:

• Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
• Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.