Wednesday, November 20, 2013

Collard Greens with Black Eyed Peas.

Soul food is definitely a favorite in my kitchen.  This dish combines collard greens slowly braised in chicken broth flavored with onions, garlic and salted cured pork with black eyed peas.  Try this dish with Jamaican Chicken Curry, Jamaican Ox Tail Stew or Flash Fried Chicken.

Servings: 2-3
Prep Time:  10 minutes
Cooking Time: 50 minutes


1 Tablespoon Olive Oil
1 Onion chopped
2 Garlic cloves minced
1 oz. Salted Cured Pork
2 Cups Chicken Broth
1 Bunch Collard Greens - stem removed and leaves torn
1 Cup Black Eyed Peas - frozen

In a large sauce pan or small pot, heat the olive oil over high heat until it shimmers. Add the onions and saut√© until they are translucent and soft (about 4 minutes).  Toss in the garlic and salted cured pork and stir fry for another minute.  Pour in the chicken broth and bring to a boil. Reduce the heat to a slow simmer, cover and let cook for 8-10 minutes.

Remove the salted cured pork from the broth.  Add the collard greens to the pot and give it a stir. Cover and slowly simmer for 10 minutes.  Add the black eyed peas to the pot and give it another stir.  Cover once again and slowly simmer for 25-30 minutes.   Serve and enjoy.

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