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Well, that certainly sounds a lot more countrified and a lot more like something you would leave on the side of you plate than it actually is. I love beans and greens. We consume many, many variations on the basic and beloved theme, which goes like this:
1) Get some leafy greens of some variety or other or multiple.
2) Parboil them, let cool, squeeze out water. Wrap in plastic and store in fridge until wanted.
3) Cook some beans. Put in tub in fridge until wanted. OR drain and rinse canned beans.
4) Chop onion. Cook slowly in good olive oil until pale gold.
5) Chop garlic. Add to pan.
6) Chop greens. Turn up heat, add to pan. Salt, pepper. Saute.
7) Add beans and a bit of liquid of some kind. Turn down heat. Cover. Let heat through.
8) Taste and correct salt. Add more pepper.
9) Serve. Two crackers of the Ak-Mak type make a good accompaniment.
Today it is turnip greens with a bit of collards and a bit of mizuna, and FRESH (not dried!) black-eyed peas. If you ever get the chance to get fresh black-eyed peas, particularly if they are preshelled by the lovely farm at the farmer's market that has a shelling machine and makes very good use of it, do not pass it up. They are incredible.
Posted by redfox at October 05, 2004 08:58 PM (dinner reports) | Comments (5)
Comments
You live in the DC area, right? Which farmer's market has black eyed peas? Yummy!
Posted by David at October 12, 2004 12:45 PMThis is at the Takoma Park farmer's market -- it's the vendor at the far end of the market, across the way from the big apple orchard guys. They have lima beans often, and other kinds of beans more haphazardly (and also, I think they may sell out of them early).
I missed the market last weekend because I was out of town for a conference, so I'm hoping I haven't missed the whole season for the peas. I'll have to go early next week to maximize my chances.
Posted by redfox at October 12, 2004 12:53 PMHi, I'm new here. Good to find another vegetarian blog. They're far in between. Great site! Is it alright if I link to your site from mine?
Dennis
http://asianvegan.blogspot.com
Please visit the sites in the field of... Thanks!!!
Posted by at April 1, 2005 12:43 AMall breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
One of my few specialties (other than dishwashing) is pretty much the same idea -- I think of it as Down-Home Tuscan. Fresh black-eyed peas are best, but frozen is better than canned, since I don't want the cute little guys to get mushy; their eyes should sparkle. Fresh sage is a nice touch.
Myself, I sautee onions, garlic, olive oil, and red pepper, stir into the black-eyed peas, and serve the greens (as you describe) on the side. (If you're not vegetarian, a little prosciutto goes nicely with the greens. I haven't tried it with chipotle powder, which can sometimes substitute for smoked pork.)
A very reassuring meld of my cracker heritage and my yuppie pretensions, and lovely with Italian wine.
Posted by Ray Davis at October 6, 2004 11:42 AM