Saturday, June 28, 2014

Black Eyed Peas and Greens

Black eyed peas are given an herb dressing treatment and center stage on this warm salad dish.  The peas are first soaked in water and vinegar then added to an herb dressing of parsley, cilantro, scallions, oregano and lemon juice with plum tomatoes added to the mix.   Mustard greens with its natural flavor no frills are served with the peas to balance the dish.

Servings: 2
Prep Time: 30 minutes


1.5 Cups Frozen Black Eyed Peas
1 Bay Leaf
1 Tablespoon Red Wine Vinegar
12 oz. Mustard Greens stems removed and leaves torn
2 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
4 Scallions chopped
1/4 Cup Flat Leaf Parsley chopped
1/4 Cup Cilantro chopped
1 Tablespoon Fresh Oregano chopped
2 Large Plum Tomatoes seeded and diced

Place the black eyed peas, bay leaf and red vinegar in a bowl and add 2 cups boiling hot water.  Set aside and let sit for 20-30 minutes.

Bring a pot of salted water to a boil and add the mustard greens to cook for about 3-5 minutes or until tender. Drain and toss the greens with 1 teaspoon lemon juice.  Season with salt and pepper. Set aside.

In a large bowl add the remaining lemon juice, olive oil, scallions, parsley, cilantro and oregano with 1/2 teaspoon salt.  Whisk the ingredients to combine.  Drain the black eyed peas and discard the bay leaf.  Place the black eyed peas in the bowl with lemon juice and herbs and toss to combine until the peas are nicely coated. Add the tomatoes to the bowl and mix well again.

Serve the herbed black eyed peas on a plate with the mustard greens on the side. Enjoy.

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