I found a neat recipe on the internet for blackeye peas a few days ago. What better day to try it than today, so about 4 PM I began chopping ingredients in the kitchen. The recipe called for two large carrots, one medium sweet potato, two shallots, and two cups of greens (like collard greens or cabbage) to be chopped and sautéed in two tablespoons of olive oil for a few minutes before adding two cups of dry blackeye peas and five cups of water. After bringing this to a boil in a large saucepan, I let it all simmer for an hour and a half. Then we seasoned it to taste with fresh ground peppercorn and sea salt just before serving. Carol made a fresh garden salad and baked cornbread to go with it. The dinner turned out to be a great New Year’s Day Special! We loved it, deciding that this recipe is a keeper. Thanks to the Healthy Green Kitchen website for this delicious dish!
