Black-eyed Peas with Collard Greens, Cherry Tomatoes, and Okra - Video Recipe скачать в хорошем качестве

Black-eyed Peas with Collard Greens, Cherry Tomatoes, and Okra - Video Recipe

I usually make Black-eyed Peas traditionally, but this time I go all out adding collard greens, cherry tomatoes, and okra. This is a healthy version without meat. And visit my cooking blog for photos & the recipe: http://the99centchef.blogspot.com Ingredients 1 package of dried Black-eyed Peas - about a pound. Rinse and remove any dirt or debris. 8 cups of Water - Okay to add a favorite broth. 1 Onion - chopped. 12 Okra - chopped, I leave the smaller ones whole. Okay to add more or less Okra. 1 bunch Collard Greens - roughly chopped. Use any type of Greens including Mustard and Turnip Greens. Cherry Tomatoes - 1 cup. I left them whole as they will and soften and break down during cooking. 2 cloves Garlic - peeled and chopped, or a teaspoon of crushed garlic from the jar. 1 tablespoon Herbs - fresh or dried. Chop herbs if fresh. Use any favorite Herbs including sage, oregano, and thyme. Salt and Pepper to taste - about half a teaspoon each. Olive Oil - 1 tablespoon. Use any favorite cooking oil. Directions This recipe uses dried Black-eyed Peas. Fresh Black-eyed Peas cook faster so reduce simmering time to one hour total, or until Peas are tender. Wash dried Black-eyed Peas, and pick out any debris if necessary. Add oil and saute onions for about 5 minutes. Add chopped garlic and saute for another minute. Finally add the chopped greens, whole cherry tomatoes, herbs, and salt and pepper to taste. Okay to add any favorite vegetables that are in season. Add dried Black-eyed Peas. Fill the pot with about 8 cups of water. Bring beans, veggies, and water to a boil, then lower the heat to a low simmer. Cover and cook until beans are tender, about two hours. Be sure to check on the liquid if it cooks out - add water as needed.