Wednesday, December 30, 2015

Chipotle Collard Greens with Black-Eyed Peas

The end of the year is fast approaching and chances are that many of us are reviewing the ending year.  We're thinking about the good things and the sad things that took place.... the missed opportunities, the new friendships, the memorable experiences AND the resolutions we made that somehow never came to be.

But, all is not lost.  We can learn from past experiences and benefit from them.  The secret is to have a definite goal, one that is reachable by taking baby steps.

Let's resolve to cook at least one healthy, tasty meal each week. You might find it so easy that you'll expand to 2 meals a week and then, who knows?

But, here we are, faced with the New Year's Tradition of eating Greens and Black-Eyed Peas for good luck and good health.  These are foods normally prepared with fatty ham hocks.

Why not start the year off right by cooking these in a healthier, but equally tasty way?
This recipe combines both the peas and greens in a soupy mixture that I think you'll enjoy.

May all of you have a wonderful, prosperous and healthy 2016 in your future. 

I wish you all the best!!!!!

Chipotle Collard Greens with Black-Eyed Peas

2 teaspoons Joe and Son’s Chipotle Olive Oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 1/2 cups beef stock or low-sodium beef broth
¾ cup crushed canned tomatoes with juice
2 -3 pounds collard greens…I use the large pre-washed and trimmed bags of collards found in the produce section of my supermarket
One 15-ounce can black-eyed peas, drained and rinsed
1-2 tablespoons Joe and Son’s Espresso Balsamic Vinegar, amount determined by taste
Add the Chipotle Olive Oil to a large saucepan or stockpot. Warm the oil to a medium temperature and add the onions and garlic. Continue stirring until the onions are golden and transparent. Add 1½ cups of the beef stock, the crushed tomatoes and bring to a boil.
Now add the collards in large bunches, letting each batch wilt slightly before adding more.
Cover and cook over low/medium heat, stirring occasionally, until the collards are just tender, about 30 minutes.
Meanwhile, in a small saucepan, combine the drained black-eyed peas with the remaining 1 cup of beef stock and bring to a boil. Simmer over medium heat for about 10 minutes; taste and season with salt and pepper.
Using a slotted spoon, add the black-eyed peas to the collards; reserve the bean broth for another use, if you choose. Add the Espresso Balsamic Vinegar to the collard greens mixture; stir, and if needed, add salt and pepper before serving.

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