Prepare to embark on a journey of vibrant flavors and wholesome goodness with our Sautéed Greens with Black-Eyed Peas. Get ready to experience a delightful combination of tender greens and hearty black-eyed peas, cooked to perfection and infused with aromatic spices. Join us as we explore the world of healthy and delicious plant-based cuisine, and uncover the secrets to creating this comforting and nutritious dish that will leave you feeling nourished and satisfied. Sautéed greens with black-eyed peas are a traditional dish very dear and very nutritious! Sautied greens are a food that was preferred in the past for fasting before Easter. Nature is rich in these varieties of greens and herbs, necessary to make the food.
It is made in 3 versions
- a) Plain sautied greens,
- b) Sautéed with black-eyes peas
- c) The spicy version, sautied greens with smoked pork.
Welcome to our kitchen, where we celebrate the abundance of fresh ingredients and the joy of creating nourishing meals. Today, we are excited to share with you our recipe for Sautéed Greens with Black-Eyed Peas—a wholesome and flavorsome dish that will delight your taste buds and invigorate your senses. Picture vibrant greens, such as kale or collard greens, sautéed to tender perfection, mingling with the hearty goodness of black-eyed peas. Fragrant spices and aromatic herbs bring depth and complexity to the dish, elevating it to a whole new level of deliciousness. Join us on this culinary adventure as we guide you through the steps to create this comforting and nutrient-packed meal.
Ingredients:
- 1 kg. of cleaned wild greens (burnets, poppies, wild chicories and other wild local greens)
- 250 gr. of black-eyed peas
- finely chopped some fennel
- 1 bunch of fresh onions
- 2-3 dry onions
- 1 table spoon tomato paste
- 3/4 tea cup olive oil
- 1 lemon
- salt, pepper
Directions:
- Boil the beans in a casserole with water.
- Pour the oil in another casserole and saute the onions (fresh and dry all roughly chopped).
- Add the fennel and then the greens, cut into large pieces.
- Add the tomato paste and let all the ingredients boil in water.
- When almost cooked, add the drained beans, the salt, pepper and the lemon.
A secret how to stay green our herbs Sautéed greens
Professional Chefs do a trick to keep the color of vegetables vibrant. Just before the greens are ready, fill a very large bowl with cold water and plenty of ice cubes. So as they are done, transfer them with a slotted spoon to the bowl of ice water. Then drain them well. Alternatively, we transfer them, as soon as they are done, to a bowl that we have attached to a larger one with water and ice cubes (so that we don’t have to drain them). Thus, boiling stops and they retain their vibrant green color.
Sautéed greens with black-eyed peas can be served either hot as a main course or cold as an appetizer or salad
As you savor the last bite of our Sautéed Greens with Black-Eyed Peas, a feeling of contentment fills the air. The tender greens, paired with the nourishing black-eyed peas, have created a dish that is not only flavorful but also wholesome and satisfying. The spices and herbs have added layers of depth, turning this simple combination into a delightful feast for the senses. We hope this recipe has inspired you to explore the world of plant-based cuisine and to embrace the joy of cooking with fresh, nutritious ingredients. So, gather your loved ones, savor the Sautéed Greens with Black-Eyed Peas, and let this nourishing dish become a staple in your healthy eating journey. Enjoy!
