Ingredients: |
Ingredients: 1 c dried black-eyed peas, picked over
3 oz. smoked bacon (about 4 slices), cut in ½" pieces
3 garlic cloves, finely chopped
2 medium carrots, diced
1 T plus 1 tsp fresh ginger root, finely minced
1 small dried red chile
2 bunches mustard greens, washed thoroughly and tough stems and large ribs removed
1 T oil
1 small jalapeno, ribs and seeds removed, minced
2 T tomato paste
red wine vinegar, for serving
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Directions: |
Directions:In a medium bowl, soak black-eyed peas in enough cold water to cover by 1". Soak overnight.
Next day, cook bacon in a large saucepan until slightly crisp. Drain and set aside. Pour off all but
1½ T bacon fat, add garlic, onion, and 1 T ginger, salt to taste and cook over medium heat, stirring often, until fragrant, about 4 minutes.
Drain soaked peas and add to the saucepan, along with carrots and dried red chile. Cover with 6 c cold water and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the peas are tender, about 45 minutes. It is best to start checking for pea doneness after 20 minutes as to not overcook the peas.
While peas are simmering, bring a large pot of water to boil over high heat and cook mustard greens until wilted and just tender, about 5 minutes. Drain, run under cold water to stop the cooking and squeeze the greens to extract excess water--they don't have to be dry, just not drippy. Coarsely chop the greens.
In a large non-reactive skillet, warm olive oil over medium high heat. Add remaining 1 tsp ginger, reserved bacon, jalapeno and cook until fragrant, about 30 seconds. Add tomato paste and cook until shiny and beginning to brown, about 2 minutes. Add mustard greens and stir until thoroughly coated, about 1-2 minutes.
Scrape greens into the black-eyed peas, stir well and simmer over low heat for 10 minutes. Remove dried red chile. Taste and adjust seasoning.
Serve in bowls and pass vinegar separately. |
This recipe for Black-eyed Peas with Mustard Greens is from