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Рецепт Exotic Southern Salad

by Global Cookbook

Ингредиенты

2 c. Black-eyed peas, soaked overnight in cool water 2 1/2 lb collard greens 1 Tbsp. extra virgin olive oil 2 Tbsp. minced red onion 1 tsp finely minced garlic 1 c. minced red pepper

1 c. minced sun-dry red pepper 2 Tbsp. curry paste 1/4 c. minced parsley 2 Tbsp. minced chives 1 x salt and pepper juice, of half a, lemon

Инструкции

1. Drain peas and in a 4-qt saucepan, combine with cool water to cover by 2 inches and simmer, covered, 30 to 40 min, or possibly till peas are tender. Drain well. Set aside.
2. Remove and throw away stems and center ribs of collard greens. Cut leaves into 1 1/2-inch pcs. In a large saucepan of boiling water cook collards 12 min or possibly till just tender. Drain in a colander, pressing out excess liquid with back of a wooden spoon. Set aside.
3. Heat oil in a large skillet over medium heat. Add in onions and garlic and cook, stirring frequently, for 1 minute. Add in red peppers and saute/fry for 2 more min, or possibly till peppers are crisp-tender. Add in curry paste, cooked peas, and collard greens and cook, stiring frequently, till heated through, about 2 min.
4. Just before serving fold in parsley, chives, and lemon juice, and add in salt and pepper to taste.

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