Original Recipe from foodnetwork.com ( courtesy of Melissa D’Arabian).
This recipe calls for Rainbow Chard – but any Chard or Kale will work nicely with it! Feel free to even throw in spicier greens such as Mustard greens if you like – just prep them all as you would the chard.
2 tablespoons olive oil
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 large bunch Rainbow chard, ribs removed and chopped, leaves roughly chopped
Splash red wine vinegar
Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard.
Add the chopped Rainbow chard ribs and saute until soft, about 4 minutes.
Add the Rainbow chard leaves and season with salt, to taste. Cook until the leaves are wilted.
Stir in a splash of red wine vinegar. Serve immediately.
This recipes was adapted from the one by Tyler Florence. If you're using dried black-eyed peas instead of fresh, simply soak them in cold water overnight OR bring dried peas covered in 2 inches of water to a boil in a pot, then reduce heat and simmer for 2 minutes before removing from heat and let them soak, covered, for 1 hour.
1 lb of Black-Eyed Peas
1 1/2 lbs of whole Tomatoes, peeled
2 TBSP Extra Virgin Olive Oil
1 medium Onion, chopped
2 Garlic cloves, minced
1 ham hock
2 quarts Chicken Stock
Salt & Freshly Ground Pepper
Crush the tomatoes by hand into a medium sauce pan with 1/2cup of water. Cook over medium-low heat for 30 minutes, stirring frequently to avoid burning, until liquid has evaporated and tomatoes are thickened.
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add in the onion, garlic, and ham hock and cook until onions are soft and translucent....