Southern Hospitality on a plate
Black-eye peas and collard greens are a must for a New Years meal in US South. It brings Good luck and prosperity for the entire year… so is the belief 🙏
So how about combining them to make the 3rd ‘beans and greens’ combination.
A reminder of our earlier offerings –
1st one – Adzuki beans with chards and
2nd – Mixed pulses with mustard greens
Soak the black-eye peas over night. Collard greens is a robust green, almost the same as cabbage and so it takes longer to cook. By mixing it with a soaked beans and cooking under pressure, the flavors are mingled and enhanced.
Make a simple paste with onion, tomato, chillies and cilantro. Two main flavors enhance this curry – fennel seeds and curry leaves. I always like to add a small piece of nutmeg to greens, somehow the flavors marry very well.
Use the InstantPot to do a one-pot meal.
Season cumin seeds, add the paste, add the beans and the collards. Cook for 20 minutes. Curry is ready in a jiffy. Now all it takes is to relish it with some good southern style corn bread 🙂
Black-eye peas with Collard greens – southern hospitality on a plate
- 2 cups Black-eye peas soaked overnight
- 2 cups Collard greens
To be ground to a paste –
- 1 small Onion
- 2 small Tomatoes
- 5 Green chillies
- Coriander Stalks
- 1 tbsp Curry Leaves
- 1 tsp Fennel Seeds
To Season –
- 1 tbsp Oil
- 1 tsp Cumin Seeds
- Start the InstantPot on Saute mode.
- Add the oil and cumin seeds, let it turn golden brown
- Add the ground paste and salt
- Add the black-eye peas and collard greens
- Mix well and cook under pressure for 20 minutes, let it cool down naturally
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