Sauteed Collard Greens and Black-Eyed Peas With Dijon Mustard |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is one my mother, who's a very good cook, found in her local paper and adapted. I've not made it yet, but she swears by it. Ingredients:
1 lb collard greens (substitute turnip, mustard, or beet greens) |
1 1/2 tablespoons butter |
1 1/2 tablespoons olive oil |
1 medium yellow onion, finely diced |
1/4 cup sour cream |
1 tablespoon dijon-style mustard or 1 tablespoon horseradish |
1 pinch ground cayenne pepper (or to taste) |
salt and pepper |
1 (14 ounce) can black-eyed peas |
Directions:
1. Remove coarse stems from greens and discard. Wash and spin dry, then cross cut into 1 square pieces.
2. Drop greens into a pot of boiling, lightly salted water. Cook uncovered 5-10 minutes, or until just tender. Timing will depend on the age and size of the greens. Very young greens will need only 1 or 2 minutes. Drain thoroughly.
3. Meanwhile, in a large non-aluminum skillet, melt butter and oil over medium heat. Add onion, stirring frequently, 5 minutes or until softened and slightly browned. Add black-eyed peas and drained greens. Toss to coat.
4. In a small bowl, combine sour cream, mustard (or horseradish if using), and cayenne pepper with a whisk or fork. Add to peas and greens and cook, stirring frequently, 3-5 minutes or until liquid has almost evaporated. Season with salt and pepper and serve warm. Have a little more sour cream/mustard (or horseradish) to serve on the side.
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