Thank you to whoever posted the corn bread recipe. I made it yesterday to go
with our black-eyed peas and greens and it was the perfect complement to that
dish! Here is the black-eyed pea recipe (variation from Molly Katzen's Still
Life with Menues)
Black-Eyed Peas and Greens
2 cups dried black-eyed peas, washed and picked through
2 cups water (plus additional as you cook)
3 large cloves garlic, minced
1/2 teaspoon salt
1 onion, sliced (Molly called for a sliced leek which I didn't have on hand)
1 bag (about 8 cups) frozen chopped collard greens
freshly ground black pepper
Put the black-eyed peas in a large saucepan or dutch oven. Add water, bring
to a boil, and simmer covered about 15 minutes. Add garlic and salt and
continue cooking on low heat until legumes are almost tender (about 40
minutes). Add water as necessary to keep from drying out.
Add onion and collards. Stir and continue cooking about 10 minutes more
until collards and onions are cooked. Add black pepper and serve hot with
corn bread and sweet potatoes.
Ruth in chilly Chicago