“A side that can stand on its own and even be the star of the show! This is another delicious recipe adapted from Isa Chandra Moskowitz’s “Appetite For Reduction“! My Southern originating husband and his (meat loving) family love this dish. What can be better than smoky, spicy beans and greens? This delicious dish isn’t limited to any time of year . . . works just as great at a summer barbecue as it does at a winter potluck.”
- 1 tbsp olive oil
- 1 onion, diced small
- 4-6 clove garlic, minced
- 1 bunch of kale or collard greens, thinly sliced
- 1/4 cup water
- 1/4 tsp salt
- 2 (15 oz) cans black eyed peas, drained and rinsed
- 1 cup tomato sauce
- 1/2 cup no-chicken or vegetable broth
- 1 tbsp hot sauce (Isa recommends Cholula hot sauce or your favorite medium-heat hot sauce such as Tabasco or Frank’s)
- 2 tsp liquid smoke
- 1 tsp mild molasses
- Preheat a large skillet or 4 quart pot over medium heat. Add olive oil, onion and a pinch of salt. Saute until translucent about 5-7 minutes. Add garlic and saute for 1 minute or so.
- Add the greens, water and 1/4 tsp salt. Reduce heat to medium low or low, cover and let cook for 10 minutes, stirring occasionally until greens are cooked down and tender.
- Add the black eyed peas, tomato sauce, broth, hot sauce, liquid smoke and molasses. Mix thoroughly, cover and cook another 5 minutes, stirring occasionally.
- Remove lid and continue to cook for another 2-3 minutes. Taste for salt and feel free to add more hot sauce or 1 more tsp of liquid smoke (see footnote).
Liquid smoke and hot sauce can vary greatly in taste and spiciness. You may want to start with less, taste and add more depending on taste. I usually end up adding the called for hot sauce and 3 whole tsp of liquid smoke along with a tad more salt.