SAUTEED COLLARD GREENS AND BLACK-EYED PEAS WITH DIJON MUSTARD
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.
Provided by OliveLover
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 231.2, Fat 13.4, SaturatedFat 5.5, Cholesterol 17.8, Sodium 354.1, Carbohydrate 22.5, Fiber 6.8, Sugar 1.7, Protein 7.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love