Monday, November 25
Hottie Black-Eyed Peas & Greens
After a weekend of indulgence with our dinners, we wanted something a bit, dare I say, healthier. Can’t get much healthier than beans and greens. We make this one a lot, and it’s kind of perfect no matter what time of year. In the summertime, we like to have some corn and sliced tomato alongside this, but in colder weather, we just have some kind of green vegetable with it. The recipe is in Appetite for Reduction, and can also be found here on The PPK site. It’s really, super easy to make & you’ll have dinner on the table in about 30 minutes flat. Normally, we use kale for the greens in this, but we still had some collards on hand that I needed to use, so I used about half kale/half collards. I have to say, I didn’t hate the collards in this. That’s really saying something, given how much I normally don’t like them at all. We like this a little bit on the smokier side, so I like to double the amount of liquid smoke I put in. We also use extra hot sauce. Usually, we use Hotlanta Hot Sauce (yes, I know I just said yesterday that no one calls it Hotlanta, but seriously – it’s a friggin’ hot sauce made in Atlanta, what else would you call it?) but we were almost out, and my dealer, er store where I normally buy it was sold out, so I had to use garlic chili Cholula instead. It was still good, but not as hot. I had some steamed broccoli on the side and Seth had a bowl of the collards I made a ton of the other day. Oh – and the black-eyed pea recipe makes a whole bunch, so you’ll have some really yummy leftovers for lunches.