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Roasted Delicata Squash, Black-Eyed Peas and Mustard Greens

(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.

  1. 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.

  2. Make the squash: while the black-eyed peas are cooking preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

  3. 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.

  4. 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.

  5. Serve with the beans on the bottom and the mustard greens and squash on top.