Braised Greens for Hoppin' John

Serves: 6 8

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Hoppin' John is a dish made with black-eyed peas, smoked meat and rice. (See the recipe here) As the peas are cooking the liquid becomes rich and thick. Save a little to season your greens.

Ingredients

Preparation

In a heavy pot, heat the oil and sauté the onion until translucent. Add the greens and cook until they are starting to wilt. Add the cooking liquid and cook until they are nice and tender but still bright green. Season with salt and pepper and serve with a splash of vinegar.

Notes

Note: I like chard for its quick-cooking tendencies, but you may use any leafy green you love. Collards and kale will take about 5 to 8 minutes more cooking time.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on December 27, 2008

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: braising, chard, collard greens, kale

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