Black Eyed Peas With Chard And Green Herb Smash Food

BLACK-EYED PEAS WITH CHARD AND GREEN HERB SMASH

Steps:

• Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
• Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
• Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
• Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.

SWISS CHARD WITH BLACK-EYED PEAS

Steps:

• Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.

BLACK EYED PEAS WITH HERBS

Steps:

• Wash and drain black-eyed peas.
• Soak peas overnight in water that covers by 5 inches.
• Drain peas and discard soaking liquid.
• In a large pot, add the peas and 4 1/2 cups water; bring to a boil.
• Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining.
• Add the oil to a large skillet and put over medium-high heat.
• When the oil is hot, add in the chile and stir once; it should darken and puff up immediately.
• Quickly add in the garlic and stir once.
• Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt.
• Stir mixture and bring to a simmer.
• Simmer gently, uncovered, for 20 minutes.
• Serve hot.

BLACK-EYED PEAS

Steps:

• If desired, soak the peas overnight or use the pre-cook boil method explained in the Recipe Notes. Chop the bacon into small pieces, slice the sausage into medallions or half-moons. Roughly chop the yellow onions and bell peppers and slice the green onions. Peel and smash 2 cloves of garlic and roughly chop the remainder. Measure the Herb and Spice Blend (placing the salt in a separate prep bowl) and the stock.
• In a heavy-bottomed stockpot over medium-high heat, fry the chopped bacon to render the fat, then brown off the sausage in the bacon grease.
• Add the yellow onions and bell peppers and fry until softened and starting to brown, about 5 to 8 minutes.
• Add the green onions and chopped garlic and saute a couple of minutes until the garlic is aromatic.
• Deglaise the pot with a little of the chicken stock, if needed.
• Add the Herb and Spice Blend (Note-don't salt until the end), except the bay leaves and salt. Mix well.
• If soaking the beans, drain the soaking water from the peas and discard; add the soaked peas to the dutch oven, mix well and saute for about 5 minutes.
• Add in the chicken stock, stir well and increase heat to a boil.
• Add the bay leaves and whole garlic cloves.
• Cook at a rolling boil for 5 minutes, then lower heat to simmer and continue on a low simmer for 1 1/2 hours, covering the stockpot from time to time if getting too thick. Spoon off any foam that gathers on top.
• Stir occasionally until beginning to thicken and peas are soft. Taste for seasoning and salt and add as needed.
• Remove the bay leaves and serve over rice.