| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Good, Morning, Texas |
7 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
Dried black-eyed peas |
| 1 |
c |
Diced fennel bulb |
| 2 1/2 |
c |
Mixed tender leafy greens |
|
|
packed washed |
|
|
stemmed and roughly |
|
|
cut |
| 1/4 |
c |
Extra-virgin olive oil |
| 3/4 |
c |
Chopped onion |
| 3 |
|
Scallions, finely chopped |
| 1 |
|
Sprig fresh cilantro |
|
|
stemmed and roughly |
|
|
chopped |
| 1 |
c |
Grated tomatoes |
| 1 |
pn |
Fennel seeds, bruised in a |
|
|
mortar |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Directions: Soak the black-eyed peas according to package directions.
Drain and cook in fresh water to cover until almost tender, about 30
minutes. Meanwhile, wash the fennel and the greens and let sit,
dripping wet, on a plate. In a 4-quart saucepan over medium heat, warm
the olive oil. Add the onion, scallions, and the fennel and cook until
soft, golden, and aromatic, for about 10 minutes. Add 1 cup water and
continue to cook, stirring often, for 10 minutes. Add the greens to
the saucepan along with the tomatoes, fennel seeds, and salt and
pepper and cook for another 10 minutes. Drain the black-eyed peas;
discard the water. Add the black-eyed peas to the saucepan along with
a few tablespoons water, if necessary, to keep everything moist.
Simmer another 10 minutes and correct the seasoning. Serve warm or
cool. Serves 6 to 8 From Paula Wolfert's Mediterranean Grains and
Greens: A Book of Savory, Sun-Drenched Recipes and aired on Monday,
January 4, 1999. GMT RECIPES http://www.wfaa.com/gmt/index.html MC
formatted using NTS & MC Buster on 01/21/99 Recipe by: Paula Wolfert's
Mediterranean Grains and Greens Converted by MM_Buster v2.0l.
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