Gary H. NJ
TVWBB Platinum Member
My wife picked up the chops today. Spring finally arrived in Jersey, so a little outdoor grilling seemed the ticket.
S&P and ready to grill.
Man, these cook up fast. Flip and hit them with a little honey-mustard glaze.
Some grilled zucchini and Cajun collard greens with black-eyed peas finished the dinner.
The BE peas/greens are worth making. Recommended. I use frozen BE peas, so a ten minute simmer before adding to the greens is all it takes.
Thanks all and be well! - G
Cajun Black-Eyed Peas and Greens
ingredients
8 ounces dried black-eyed peas (1 1/4 cups)
2 teaspoons canola oil
2/3 cup chopped onion (1 medium)
1-2 chopped jalapeno, to taste
1/2 cup chopped red bell pepper (1/2 medium)
8 garlic cloves, chopped
1 (1-pound) package chopped fresh collard greens
2 teaspoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 bay leaf
Prep:
Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain peas. Wipe pan dry with a paper towel.
Heat oil in pan over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add collard greens, seasoning, and black pepper; cover and cook 2 minutes or until collard greens begin to wilt. Add peas, broth, and bay leaf. Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf. Serve with a slotted spoon.
S&P and ready to grill.
Man, these cook up fast. Flip and hit them with a little honey-mustard glaze.
Some grilled zucchini and Cajun collard greens with black-eyed peas finished the dinner.
The BE peas/greens are worth making. Recommended. I use frozen BE peas, so a ten minute simmer before adding to the greens is all it takes.
Thanks all and be well! - G
Cajun Black-Eyed Peas and Greens
ingredients
8 ounces dried black-eyed peas (1 1/4 cups)
2 teaspoons canola oil
2/3 cup chopped onion (1 medium)
1-2 chopped jalapeno, to taste
1/2 cup chopped red bell pepper (1/2 medium)
8 garlic cloves, chopped
1 (1-pound) package chopped fresh collard greens
2 teaspoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 bay leaf
Prep:
Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain peas. Wipe pan dry with a paper towel.
Heat oil in pan over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add collard greens, seasoning, and black pepper; cover and cook 2 minutes or until collard greens begin to wilt. Add peas, broth, and bay leaf. Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf. Serve with a slotted spoon.
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