Southern Tureen of Black-Eyed Peas, Collard Greens and Yams |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from Lean Bean Cuisine, by Jay Solomon Ingredients:
2 tablespoons vegetable oil |
1 large red onion, slivered |
4 cups collard greens, chopped (about half a bunch) |
2 cups yams or 2 cups sweet potatoes, diced but not peeled |
2 cups cooked or canned black-eyed peas, rinsed and drained |
2 cups water |
1/2 teaspoon ground black pepper |
1/2 teaspoon salt |
2 tablespoons yellow cornmeal (optional) |
Directions:
1. Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
2. Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
3. To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.
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