Warm Salad of Wilted Greens and Black-Eyed Peas
Serves 6
This hearty, vitamin-packed dish is quick to assemble once the greens are stemmed and washed. Mix and match whatever greens you find at the market, such as kale, turnip, chard, spinach, collards, or beets. Marjoram adds a touch of sweetness to the bitter and tangy greens.
About 1 1?2 pounds assorted greens
3 to 4 tablespoons extra-virgin olive oil
1 onion, chopped
1 15-ounce can black-eyed peas or about
1 1?2 cups cooked black-eyed peas
3 to 4 large cloves garlic, chopped
About 1 teaspoon dried marjoram
1 1?2 to 2 tablespoons apple cider vinegar, preferably naturally fermented
1 tablespoon tamari
Salt
Freshly ground pepper
Tabasco or hot pepper in vinegar
1. Wash greens and remove large stems and ribs. Chop about half the stems into dice and reserve the rest for another use. Cut leaves crosswise into large shreds.
2. Add 2 tablespoons of the olive oil to a very large sauté pan or soup pot and heat over medium heat. Add chopped stems and onion and sauté for about 5 minutes, covered, stirring occasionally. Add about half the greens, toss well, cover, and wilt for a few minutes. Once they’re a bit wilted, add the rest of the greens, toss well, and cover for about 5 minutes.
3. Rinse and drain black-eyed peas if you’re using canned. Stir greens and taste one for doneness. They should be just wilted. Add black-eyed peas, garlic, and marjoram. Sprinkle in another tablespoon of olive oil, apple cider vinegar, and tamari, and season lightly with salt and pepper. Toss well and cover for a few minutes over low heat.
4. Taste for seasoning. Adjust with a little more olive oil, vinegar, or salt and pepper, if necessary. Remove from heat and keep covered until ready to serve. The salad can be gently reheated. Transfer to a bowl and serve warm, passing the Tabasco or hot pepper vinegar.
