B.U.G. Farmer B.U.G. Farmer

Slow Simmered Black Eye Peas and Turnip Greens

Slow Simmered Black Eye Peas and Turnip Greens

Slow Simmered Black Eyed Peas and Greens is a great comfort food that is as healthy as it is delicious! Vegan comfort food at its best! 

Servings 2 cups each
Prep8hours hrs
Cook2hours hrs
Total10hours hrs
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Ingredients

  • 1 lb. black eyed peas (dry) 

  • 2 Tbsp olive oil 

  • 1 onion 

  • 3 cloves garlic 

  • 1/2 bunch celery 

  • 1 tsp oregano

  • 1/2 Tbsp smoked paprika 

  • 1/4 tsp cayenne pepper 

  • Freshly cracked pepper 

  • 1 bay leaf 

  • 6 cups vegetable broth 

  • 1 bunch fresh turnip or collard greens

Instructions 

  • The night before, place the black eyed peas in a large bowl or container and fill with cool water (there should be at least three times as much water as peas). Allow the peas to soak overnight in the refrigerator.

  • When you’re ready to begin cooking, add the olive oil to a large pot. Dice the onion, mince the garlic, and slice the celery. Add the onion, garlic, and celery to the pot and sauté over medium heat until the onions are transparent. 

  • Drain the soaked peas in a colander and rinse them with cool water. Add the rinsed peas to the pot with the vegetables. Also add the oregano, smoked paprika, cayenne pepper, some freshly cracked pepper (about 20 cranks of a pepper mill), bay leaf, and vegetable broth. Stir to combine.

  • Add a lid to the pot, turn the heat up to high, and bring the pot to a boil. Once it reaches a boil, turn the heat down to low, and allow it to simmer for 1 hour.

  • After one hour of simmering, the black eyed peas should be tender. Add the greens to the pot and stir them in until wilted. Smash some of the peas against the side of the pot as you stir to help thicken the liquid. 

  • Turn the heat up to medium to bring the pot back up to a simmer, and allow the peas and greens to simmer for 30 minutes more, without a lid. After simmering for 30 minutes, the greens should be tender and the peas should have broken down further and thickened the liquid even more. Taste the peas and add salt to your liking (I added about 3/4 tsp, but the amount needed will depend on the salt content of your vegetable broth). Serve with crusty bread or over rice.

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B.U.G. Farmer B.U.G. Farmer

Melting Napa Cabbage

Rich and garlicky with a sultry, robust flavor and just a hint of spice, this Melting Napa Cabbage recipe is easy to make, but it tastes like it slow braised in the oven all day!

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Author: California Grown

 

Equipment

  •  Cast Iron Skillet

Ingredients

For the Melting Napa Cabbage

  • 1 head Napa Cabbage

  • 1/3 cup concentrated tomato paste

  • 4 garlic cloves sliced very thin or grated

  • 1 1/2 teaspoons ground coriander

  • 1 1/2 teaspoons ground cumin

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 cup extra-virgin olive oil divided

  • 1/2 tablespoon coarse Kosher salt divided

  • 3 tablespoons cilantro leaves for serving

  • 1 tablespoon edible flowers optional, we used arugula flowers

For the optional Pistachio Crumble Topping

  • 1/3 cup raw pistachios

  • 1 small garlic clove

  • 2 tablespoons hemp hearts

  • 1 tablespoon nutritional yeast

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon coarse kosher salt more or less to taste

Instructions

 

Prepare the Melting Napa Cabbage

  • Preheat the oven to 350°F (190°C).

  • Cut the Napa cabbage in half through the core then cut each half into quarters. You will have 8 Napa cabbage wedges. Set aside.

  • In a small bowl combine the tomato paste, garlic, coriander, cumin, turmeric, and black pepper. Stir to combine completely. Set aside.

  • Heat 1/4 cup (60 ml) of the olive oil in a large cast-iron skillet over medium-high heat. Working in batches, if necessary, add as many cabbage wedges into the skillet cut side down as will comfortably fit. Season with the coarse kosher salt. Cook, turning once, until lightly charred, about 2-3 minutes per side. Transfer the seared cabbage to a plate and repeat with any remaining cabbage quarters.

  • Carefully, wipe out the skillet and reduce the heat to medium. Add the remaining 1/4 cup (60 ml) olive oil to the skillet, once warm and beginning to shimmer add the spiced tomato paste mixture. Heat, stirring constantly, until the tomato paste begins to split and darken in color, 2-3 minutes.

  • Add enough water to the skillet to come halfway up the sides, about 1 – 1 1/2 cups (240-350 ml) total. Season the liquid with salt and bring to a simmer.

  • Nestle all of the seared cabbage wedges into the simmering tomato broth, overlapping if necessary. Transfer the cabbage to the oven and bake, uncovered, turning the cabbage wedges once about half way through, about 40-50 minutes. The cabbage should be falling apart tender when cooked completley.

  • Serve immediatley garnished with cilantro leaves and pistachio crumble if using.

Prepare the optional Pistachio Crumble Topping

  • While the cabbage is cooking, combine the raw pistachios and garlic clove in a food processor. Pulse until broken down into similar sized pieces, but don't process so long the pistachios turn into pistachio butter.

  • Add the remaining ingredients to the food processor and pulse 4-5 times to combine. Store tightly covered. Refrigerate for up to 3 weeks.

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