Black Eyed Peas And Greens With Millet Recipes

BLACK-EYED PEAS AND GREENS WITH MILLET

Steps:

• Spray a large saucepan with cooking spray; heat over medium heat until hot.
• Sauté onion and garlic until tender, about 5 minutes. Add broth and vinegar; heat to boiling.
• Add greens and tomatoes to the saucepan; reduce heat and simmer, covered, until greens are wilted, about 5 minutes.
• Stir black-eyed peas and millet into saucepan; simmer, covered, until all liquid is absorbed, about 20 minutes.
• Remove from heat and let stand for 5 minutes.
• Stir in cilantro, season with salt and pepper to taste and serve.

BLACK-EYED PEAS CROQUETTES WITH SPICY AIOLI AND DANDELION GREENS

Steps:

• To prepare the black eyed pea croquettes: Spread the breadcrumbs on a large plate.
• Put half of the black eyed peas in a large bowl and coarsely mash with a fork. Stir in the remaining peas.
• Add the red pepper, onion, cornbread, mint, egg, and salt.
• Using a tablespoon, scoop a golf ball size portion of the mixture into the palm of your hand (it will be soft and moist). Using your fingers, form into roughly a one inch cake. Put the cakes on a side plate and continue to form, until the mixture is used up. Dredge the black eyed pea cakes in the bread crumbs, turning to coat both sides completely.
• Transfer to a side plate and chill until ready to fry.
• To make a quick aioli:.
• Combine the mayonnaise and red chile sauce in a small bowl, stirring to evenly blend. Season with salt and pepper.
• Spoon the spicy aioli into a plastic squeeze bottle for serving.
• Heat three inches of canola oil in a heavy bottomed pot or deep fryer to 350 degrees, have frying thermometer attached to the side of the pot to check the temperature.
• Fry the black eyed pea croquettes until evenly golden brown on all sides, about 3 to 5 minutes.
• Using a slotted spoon, carefully transfer to a platter lined with paper towels to drain. While they are still hot, season with salt. Hot warm in low oven.
• To prepare the salad:.
• Put the dandelion greens in a salad bowl and set aside.
• In a medium mixing bowl, combine the shallot, mustard, and vinegar, stirring to blend.
• Drizzle in 3 tablespoons of the oil and whisk to emulsify the vinaigrette. Set aside.
• Place a sauté pan over medium heat and add the remaining tablespoon of oil. When the oil is hot, add the tasso and cook until the ham is brown and the fat is rendered.
• Remove the tasso with a slotted spoon and drain on a plate lined with paper towels.
• Top the dandelion greens with fried tasso. Pour the vinaigrette over the salad, season well with salt and pepper, and toss gently with your hands.
• To serve:.
• Put a mound of the dandelion salad in the center of a serving plate.
• Lean the black eyed pea cakes around the salad and top with a small dollop of the spicy aioli.

BLACK-EYED PEAS WITH PORK AND GREENS

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
• Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
• Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
• Pour cold water and black-eyed peas into pork mixture; increase heat to high.
• Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
• Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
• Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
• Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
• Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
• Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.