On New Year’s, after enjoying a lovely lunch of black-eyed peas (per southern tradition), I resolved to do more cooking with those lovely legumes. It took me too long, but I finally got around to making something else with them.
I got brussels sprouts greens* in my CSA box a little while ago, and I was at a loss as to what to use them for until I ran across this recipe. The stars aligned, and, with a little tweaking here and there, black-eyed peas once again made a lovely meal for us, with plenty of leftovers.
* Did you know brussels sprouts greens are edible? I didn’t, so I left a garden of them behind in Sunnyvale… *sniff*
The balsamic vinegar is essential, since it balances out the earthy taste of the peas. Definitely taste as you are adding it so you make sure to get it just right.
Does anyone else have a favorite recipe for black-eyed peas? I want to keep going with this!
Black-Eyed Peas and Greens with Leeks
Originally from the Still Life with Menu Cookbook by Molly Katzen, with my modifications
3 cups dried black-eyed peas
3 cups water
3 cups vegetable stock
6 cloves of garlic, minced
1 1/2 tsp salt
6-8 cups chopped greens**
2 medium leeks, cleaned and chopped
2 Tbsp balsamic vinegar
Place the black-eyed peas, water, and stock in a large soup pot. Bring to a boil, and lower the heat to a simmer. Cover with a tilted lid. Simmer for 15 minutes, and add the garlic. Continue to simmer for an additional 15 to 20 minutes, checking the water level every so often and adding a little if necessary.
When the peas are almost tender, stir in the salt, greens, and leeks. Cover and continue to simmer for about 5 more minutes, or until the greens and leeks are tender.
Season to taste with salt and pepper, and stir in 1 Tbsp of the balsamic vinegar. Taste and add more if necessary. Serve warm and enjoy!
** Any kind will do, as long as you enjoy the flavor. As I mentioned, I used brussels sprouts greens, which have a pretty firm tooth.