Braised Black Eyed Peas w. or w.out Spiced Pork, Barley w. Sweet Corn and Sweet Potato, Collards
Carefully tip the Pea mixture into a sauce pan. Add just a little water if needed. Warm and stir to incorporate. Bring to a gentle simmer.
Remove, best as you can, the sweet potato from atop the barley. Reserve. Sauté the barley and corn in butter or oil to heat through. Add a lidded splash of water to speed the process. Add the sweet potato, a little more butter if desired, toss and cook as above until the sweet potato is hot too. Transfer to serving bowls.
Reheat the pan and add a little oil or butter. When heated all the collard ribbons. Stir, add salt and wilt. Sauté for 1-2 minutes until bright green and fully wilted. Add a little more butter to dress.
Serve the Black Eyed Peas atop the barley in bowls and the collards tucked in on the side.
Roasted Broccoli and Red Onion Pizza, Escarole, Pan Roasted Chick Peas
Unwrap and arrange the mozzarella evenly atop your pizzas. Arrange on a sheet pan ( pro tip - even better on an oven safe baking rack over a sheet pan ). Bake at 450 for 12 minutes or the mozz is beginning to brown. Allow to cool a bit then cut into pieces to serve.
Heat a sauté pan with a little olive oil over medium heat. When shimmering add the chick peas and sauté over medium to medium low until they are hot an fragrant and lightly crisped. Serve.
I like the escarole dressed as salad Kate would have you sauté it after the chick peas in a little more olive oil and a pinch of salt. She's right of course.
Comments