Food

February 4th, 2007 Dinner last night turned out well. It was a simple dish I make every so often Blackeyed Peas & Collard Greens 32 ounces of vegetable stock 1 cup dry blackeyed peas Collard greens 4-6 leaves Blackstrap Molasses to taste Chop the collards into bite-sized pieces, remove the large veins. Bring the stock, […]