Prep 15 mins
Cook 20 mins
This is one my mother, who's a very good cook, found in her local paper and adapted. I've not made it yet, but she swears by it.
- 1 lb collard greens (substitute turnip, mustard, or beet greens)
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1⁄4 cup sour cream
- 1 tablespoon dijon-style mustard or 1 tablespoon horseradish
- 1 pinch ground cayenne pepper (or to taste)
- salt and pepper
- 1 (14 ounce) can black-eyed peas
- Remove coarse stems from greens and discard. Wash and spin dry, then cross cut into 1" square pieces.
- Drop greens into a pot of boiling, lightly salted water. Cook uncovered 5-10 minutes, or until just tender. Timing will depend on the age and size of the greens. Very young greens will need only 1 or 2 minutes. Drain thoroughly.
- Meanwhile, in a large non-aluminum skillet, melt butter and oil over medium heat. Add onion, stirring frequently, 5 minutes or until softened and slightly browned. Add black-eyed peas and drained greens. Toss to coat.
- In a small bowl, combine sour cream, mustard (or horseradish if using), and cayenne pepper with a whisk or fork. Add to peas and greens and cook, stirring frequently, 3-5 minutes or until liquid has almost evaporated. Season with salt and pepper and serve warm. Have a little more sour cream/mustard (or horseradish) to serve on the side.