Garlicky Black Eyed Peas and Greens
|Cooking time||1 hour|
|Total time||1 hour|
Kale, Swiss chard, or other dark leafy greens can be substituted for the collard greens. Spinach is not recommended, though, as it will cook down and loose its texture.
Put black-eyed peas in a soup pot with the whole garlic cloves and enough water to cover. Bring to a boil, then lower the heat, cover, and cook for 45 minutes, until tender, adding water if needed. The black-eyed peas should be moist but not soupy, so it is ideal when most of the water has been absorbed at the end of cooking. When the black-eyed peas are tender, lightly drain them if necessary. Cover and set aside.
Rinse the greens, chop to 1 inch strips, and set aside. In a large skillet, heat the oil and sauté the minced garlic and thyme for 1 minute, stirring frequently. Add the greens and continue to stir until they are wilted but still bright green. Stir the greens into the black-eyed peas. Add the salt, vinegar, lemon wedges, and optionally red pepper flakes to taste. Serve over rice or other grain.
Kale, swiss chard, or other dark leafy greens can be substituted for the collard greens. Spinach is not recommended though as it will cook down and loose its texture.