Greek Black Eyed Peas And Collard Greens Recipes

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

Steps:

• Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
• Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
• Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

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:

• 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:

• Bring a pot of water to a boil. Add black-eyed peas and boil for 1 minute. Drain.
• Bring 3 cups water to a boil in the same pot and stir in ham seasoning. Add peas and simmer until tender, 45 minutes to 1 hour.
• Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 30 seconds. Add collard greens and cayenne; cover and cook until greens are soft, about 10 minutes. Add cooked black-eyed peas and heat through, about 5 minutes. Season with salt before serving.