Ingredients
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1 pound (450 g) dried Black-Eyed Peas
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2 large Red Onion
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1 or 2 fresh or dried Chili Pepper
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2 pounds (1 kg) Collard Greens
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1 cup Greek extra virgin Olive Oil
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Salt
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Freshly ground Black Pepper
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3 ounces (85 g) smoked Herring
Directions
Steps
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1
Done
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Place the black-eyed peas in a large pot with ample cold water and bring to a boil. Remove, drain, and return to the pot with enough fresh water to cover by 1 inch (2.5 cm). Bring to a boil, reduce the heat to a simmer, and cook until the black-eyed peas are tender but al dente and the liquid has reduced by at least half, about 30 minutes. |
|
2
Done
|
Add the onions, chile(s), collards (or kale), ½ cup of the olive oil, and salt and pepper to taste. Cover and cook until all the vegetables are tender and there is almost no liquid left in the pot, another 30 minutes or so. |
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3
Done
|
Remove from the heat to cool slightly, then mix in the remaining ½ cup olive oil. Serve either with the fish on top or on the side. |
