1963
Lucky Black-Eyed Peas, Stewed Tomatoes and Greens
This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Black-Eyed Peas:
1 cup dried black-eyed peas
1 tablespoon olive oil
1 bay leaf
1½ teaspoons minced garlic
½ medium onion, chopped
Kosher salt and freshly ground pepper to taste
ham hock
2 cups water
At least 8 hours before cooking, pick through the beans to remove any rocks. In a small stockpot, cover beans with water. Bring to a boil then remove from the heat, and cover. Let sit at room temperature overnight or for 8 hours.
Rinse the beans and place them in a pressure cooker, along with the remaining ingredients. Set pressure cooker to low, and cook for 5 minutes. Release the pressure manually and let peas rest for 10 minutes with the lid still in place.
Stewed tomatoes:
2 ripe tomatoes
1 tablespoon sugar
¼ cup finely chopped onion
¼ cup finely chopped celery
Kosher salt and freshly ground pepper to taste
Peel and core tomatoes, but leave whole. In a small stockpot, cover bottom with water and add in tomatoes, sugar, onion, celery, salt and pepper, and bring to a simmer. Let cook about 20-30 minutes.
Using scissors or a knife, break up the cooked tomatoes, leaving in rough pieces. Season with salt and pepper, and simmer another 20 minutes.
Sauteed Greens:
2 tablespoons olive oil
1 pound greens: kale, collards, mustard or a mix of all three, roughly chopped and de-stemmed
Coat a large skillet with oil and lightly saute the greens until just wilted and still bright green.
Top greens with black-eyed peas and stewed tomatoes.