| 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
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