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Blackeyed Peas, Collards, Cornbread and Rice
Crowdsurfing bay leaves
100% fatback free!

The Beans!
Rowan used dry peas, soaked and cooked until tender, along with two bay leaves.

The Sauce!
Sautee tons of onions & garlic in 1 tbsp oil & 1 tbsp flour. Add to that:

  • 1 can crushed tomatoes
  • mustard powder
  • nutmeg
  • hungarian paprika
  • ginger
  • sea salt
  • crushed red pepper
  • parsley
  • oregano
  • fresh basil

Add the sauce to the blackeyed peas and cook for twenty-ish minutes; be sure to remove the bay leaves afterwards.

The Collards!

  • 3-4 giant honkin' collard green leaves, thick stems removed, rolled & chopped
  • 1 tbsp sunflower oil
  • 1 tbsp flour
  • half a red onion - half of that thinly sliced and the other part coarse chopped
  • 3 cloves chopped garlic
  • dash of red wine vinegar and lemon juice
  • half a crappy beer your friend left on the counter
  • sea salt & ground pepper
  • red pepper flakes

Add the oil and flower to a cast iron pan, over medium heat, and stir until the flour dissolves.

Toss in the thin sliced onions and garlic, cooking until limp. Lower the heat to simmer and toss in the greens, coarse chopped onions, lemon juice, beer, vinegar and spices.

Cook until the greens are floppin' around, but not mushy.

Serve it with rice, cornbread & iced tea

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Copyright © 2005-2013 Graham Cranfield