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, collards and blackeyed peas to a boil.
Stir in Molasses.
Cover and simmer for one hour.
Test a pea or two for doneness. They should be nearly cooked.
Continue cooking as needed, usually another 15 minutes should do.
If nowhere near cooked, you probably have old peas.
Recent Comments