Paul asked about substitutes for black-eyed peas - hey, they don't grow
them in Australia, Paul? Anyway, black-eyed peas cook more quickly than
most beans, so you could substitute lentils for a somewhat different flavor
and use the same cooking technique, or use small white beans and precook
them a bit (like navy beans, northern white beans, or cannelloni beans).
I'm also wondering if black-eyed peas are just called something else in
other parts of the world-they are common, inexpensive, and easily grown if
you aren't way up north in the US like me.
In a somewhat related matter, I'm trying to get more greens into my diet.
Any good ideas for using those frozen squares of collard greens? Or
recipes for the fresh greens, I'll save them for spring. TIA, Anne Cox.
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