Black Eyed Peas Chinese Greens Recipes

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.

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.

Steps:

• In a large skillet, sauté peppers, ginger root and garlic in peanut.
• and sesame oil until peppers are tender, about 5 minutes.
• Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
• Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
• Season to taste with black pepper.
• Serve over rice. Squeeze orange juice over top if desired.
• Garnish with sesame seeds, green onions and orange zest, if desired.
• Enjoy!

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.

Steps:

• Bring a pot of water to a boil. Add black-eyed peas and boil for 1 minute. Drain.
• Bring 3 cups water to a boil in the same pot and stir in ham seasoning. Add peas and simmer until tender, 45 minutes to 1 hour.
• Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 30 seconds. Add collard greens and cayenne; cover and cook until greens are soft, about 10 minutes. Add cooked black-eyed peas and heat through, about 5 minutes. Season with salt before serving.