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This is an old stand by. I’ve been making this meal for years. It’s simple and yummy!  I don’t really follow a recipe, and it can change depending on what I have on hand too. Here are the basics:

1 onion, diced

2-3 cloves garlic, minced

1 can Fire Roasted tomatoes

about 2 cups frozen or fresh Black-eyed peas

about 1-2 tsp dried Basil

1 bunch collards, washed and chopped(remove stems)

salt and pepper

Saute the onion and garlic until they start to brown, add the tomatoes, peas, and basil along with enough water to cover the peas. Bring to a boil, cover and simmer about 15-20 minutes.  Add the collards, simmer until peas and collards are tender, about 15 more minutes.

Options: bacon (sauté with onions), hot sauce

I always serve this with brown rice.

 

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Saturday: Gluten-Free Potluck

Sunday: Out

Monday: Leftovers

Tuesday: Black-eyed Peas with Collards and Brown Rice

Wednesday: Leftovers

Thursday: Quinoa Salmon Burgers, Parsnip Fries and Kale

Friday: Hearty Lentil Soup

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Saturday: Turkey Kebabs with Cabbage Slaw, Brown Rice

Sunday: Braised Collards with Tomatoes and Black Eyed Peas, Brown Rice

Monday: Leftovers

Tuesday: Halibut with Chimichurri, Roasted Broccoli, Brown Rice

Wednesday: Leftovers

Thursday: Habitant Pea Soup

Friday: Spicy Chard with Ginger, Pork Chops and Roasted Sweet Potatoes

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