Southern Tureen of Black-Eyed Peas, Collard Greens and Yams

Adapted from Lean Bean Cuisine, by Jay Solomon

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  large red onion, slivered
• 4  cups  collard greens, chopped (about half a bunch)
• 2  cups  yams or 2  cups sweet potatoes, diced but not peeled
• 2  cups  cooked or canned black-eyed peas, rinsed and drained
• 2  cups water
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon salt
• 2  tablespoons yellow cornmeal (optional)

Directions

1. Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
2. Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
3. To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.