(Recipe from Vegetable Kingdom)
Ingredients
Black-Eyed Peas
2 tablespoons extra-virgin olive oil 1 cup finely diced white onion
1⁄2 cup finely diced carrots
1⁄2 finely diced celery
1 tablespoon minced garlic
1 tablespoon minced canned chipotle chile
1 bay leaf
1.5 cups fried black-eyed peas, soaked in water with 1
tablespoon kosher salt overnight
1 teaspoon kosher salt plus more to taste
1 tablespoon apple cider vinegar
Freshly ground white pepper
Squash
2 medium delicata squash, halved lengthwise, seeded and cut into 1⁄4 inch thick slices 2 tablespoons extra-virgin olive oil
1⁄4 teaspoon kosher salt
Mustard Greens
2 tablespoons extra virgin olive oil
4 shallots, minced
2 teaspoons minced garlic
1⁄4 teaspoon kosher salt plus more as needed
1 pound mustard greens, ribs removed leaves torn into bite-size pieces
1 tablespoon apple cider vinegar
Directions
1. Make the black-eyed peas: In a large pot, warm the olive oil over medium-high heat until shimmering. Add the onion, carrot and celery and sauté until the vegetables soften, 8 to 10 minutes. Add the garlic, chipotle, and bay leaf and cook until the garlic smells fragrant, 3 to 4 minutes. Drain the black-eyed peas, add them to the pot, and pour in the heat to high and bring the water to a boil, then immediately decrease the heat to medium- low, skim off any foam, cover and simmer until the black-eyed peas are just tender, about
45 minutes. Stir in the salt and cook for another 5 minutes. Drain the beans, reserving the
cooking liquid and discard the bay leaf.
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Return the black-eyed peas to the pot, transferring 1 cup of them to a blender. Pour in 1.5
cups of reserved cooking liquid and pulse until chunky nit not fully pureed, about 30 seconds. Pour the mixture into the pot and bring to a boil over high heat. Reduce the heat to medium-low, stir in the vinegar and season with salt and pepper to taste. Simmer for a few more minutes and then remove from the heat.
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Make the squash: while the black-eyed peas are cooking preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
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In a large bowl, combine the squash olive oil and salt and toss. Spread the squash on the prepared baking sheet and roast until tender and browning about 30 minutes.
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Make the greens: In a Dutch oven, warm the olive oil over medium heat until shimmering. Add the shallots and sauté, stirring often, until sft 2-3 minutes. Add the garlic and salt and cook until the garlic is fragrant 2-3 minutes. Stir in the mustard greens and 2 cups of the reserved cooking liquid from the black-eyed peas. Decrease the heat to low and cook, partially covered, until the greens are meltingly tender, about 25 minutes. Stir in the vinegar and season with salt to taste.
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Serve with the beans on the bottom and the mustard greens and squash on top.