New Years Chili With Field Peas Collard Greens Recipes

BLACK-EYED PEAS WITH COLLARD GREENS

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.

BLACK-EYED PEAS WITH COLLARD GREENS

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.

NEW YEAR'S CHILI WITH FIELD PEAS & COLLARD GREENS

Steps:

• Prepare your mise en place. Remove stems from collard leaves. Chop leaves and stems finely, keeping both separate. Peel and dice onion. Peel and finely chop garlic.
• Heat a heavy-bottomed pan over medium heat. Add cooking oil, and heat until shimmering. Crumble beef into pan in a single even layer, and cook without stirring for about 2 minutes.
• Stir in collard stems, onion, and garlic, and cook while stirring 3 - 4 minutes, or until onions begin to become translucent. Add chili spice and collard leaves, and continue to cook while stirring 3 - 4 minutes more.
• Add field peas, 3 cups water, and Bragg Liquid Aminos. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, about 30 minutes. Season to taste with kosher salt and pepper.
• While the chili simmers: In a small saucepan with a lid, combine rice, thyme sprigs and remaining 1 1/2 cups water, and season with a pinch each of kosher salt and pepper. Place uncovered over medium-high heat. Bring to a boil, and cook about 8 minutes. Reduce the heat to very low, and stir briefly, taking care to move rice from the bottom of the pan. Cover and cook about 15 minutes more. Remove from heat, and let stand, covered until ready to serve.
• Remove the thyme stem from the rice. Fluff rice with a fork.
• Divide rice between 2 bowls. Serve the chili over rice, and top with sour cream. Enjoy!
• Chili Spice: 12 parts paprika, 6 parts chili powder, 4 parts cumin, 2 parts coriander, 1 part chipotle
• Instead of field peas, you can use 15 ounces black-eyed peas, cooked, with, liquid; reduce water for chili by 1 cup.