By Stacey Amagrande
1 bunch collard greens, Swiss or Rainbow Chard
1 small onion, diced small
2 stalks celery, diced small
4 cloves fresh garlic, minced
1/3 cup fresh cilantro,chopped
2 tablespoons crushed red pepper flake
1 teaspoon ground cumin
salt and pepper to taste
½ cup water
1 cup cooked black eyed peas, drained
4 tablespoon olive oil
1 squeeze fresh lemon juice
Heat oil in a large pan over medium high heat, add the onion, celery, red pepper flake, cumin, slat and pepper. Cook the veggies until tender, about 8 minutes. While it is cooking away, prepare the greens.
Rinse them off and stack them up. Slice the leaves length wise into thirds, turn them and chop them width wise into about one inch pieces, set aside. This recipe calls for both the stems and the greens themselves, only discard bruised or damages leaves and stems.
Once the onions and celery is cooked through add the garlic and cook 2 minutes longer. Add the water,greens,stems and ½ of the chopped cilantro. Reduce the heat to medium low, cover and cook 6 minutes or until the stems are fork tender. Add in the remaining cilantro and the black eyed peas. Cover and cook just long enough to heat the beans through, about 2 minutes. Remove from heat and serve as is or over a bed of rice, polenta or grits. Squeeze the lemon juice over the top just before serving!
This is a vegan recipe, but would be delicious served with grilled spicy sausage or a fried egg over the top! Enjoy!