This recipe turned out to be not only extremely simple but, to my surprise, full of great flavor. I have moved from reluctant to eager when it comes to collard greens. Expect more in recipes to come.
Collards and Black-eyed Peas
The St. Paul Farmers Market Produce Cookbook
6 cups collard greens, coarsely chopped
1 medium onion, chopped
1 tbsp. olive oil
2 cloves garlic, minced
2 cups tomatoes, chopped
2 tsp. ground cumin
2 tbsp. fresh lemon juice
1 tsp. salt
1 tsp. black pepper
1 tbsp. tomato paste
1 cup cooked black eyed peas
Steam collard greens until tender, about 7 to 10 minutes. In a large skillet, saute onion and garlic in oil until soft. Add tomatoes, cumin, lemon juice, salt, pepper, tomato paste, and black eyed peas. Mix well. Stir in cooked collards until mixed. Serve over rice. Makes 3 servings.
