Using the collards I cooked and froze a few days ago, I made a quick meal of Collard and Black-Eyed Pea Stew. The recipe is quite simple.
Thoroughly rinse the collards (CSA) with cold water and pat dry with a clean cotton kitchen towel. Cut the leaf sides away from the thick vein that runs down the middle of the collards (save for compost).
Place one half of leaf onto other half.
Roll up jellyroll style and cut across making pieces about one inch wide.
You can, of course, make a pile of several leaves to speed up this process. Continue until all of the greens have been prepped. Cook with one medium onion (FM) sliced into rings in a saucepan filled with two cups of water until collards are soft enough to chew (about 20 min). Add one can of black-eyed peas (S) (I use Eden Organics brand) and salt and pepper to taste. Keep pan over med-low heat until peas are heated through. Serve over brown rice in a shallow bowl or with crusty bread to help you get every bit of the pot liqueur! Home gathered!!
WINE PAIRING
If you're into wine, organic wine has come a long way since the take-a-sip-spit-it-out organic wines of the past. You're missing out if you don't try them now. For the first two CSA Kitchen dinners I would recommend:
Seresin Vineyards 2007 Leah Pinot Noir. Look for the handprint on the label.
WINEMAKER'S NOTES: The nose exhibits aromas of dark cherry, mocha, new leather and subtle toast with hints of spice. The palate is concentrated with succulent dark fruits layered over smoky oak, with fine mouth-coating tannins and a persistent finish.
CELLARING POTENTIAL: Drinking well now, but will improve over the next five years.
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