What you'll need:
- 2 tablespoons of Kinloch Pecan Oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 bundles of collards (or your choice of greens), about 5 cups, stem removed and chopped
- 2 15-ounce cans black eyed peas, drained and rinsed
- juice of 1/2 lemon
- ¼ teaspoon crushed red pepper
- salt & pepper , to taste
Directions:
1. Prepare Skillet:
- In a large skillet, warm pecan oil over medium heat.
2. Sauté Onion and Garlic:
- Add the onion and cook for about 3 minutes until translucent.
- Add garlic and cook for an additional 2 minutes until fragrant.
- Introduce greens to the skillet along with 1/2 cup vegetable broth.
- Cover with a lid and cook until the greens start to wilt. Cooking times vary based on the chosen greens ( collards, chard, kale).
4. Monitor and Stir:
- Keep an eye on the greens as they cook, stirring intermittently.
- Add more broth if needed.
5. Add Black Eyed Peas:
- Once the greens are cooked, add the pre-cooked black-eyed peas.
- Stir and cook until heated through.
6. Add Seasonings:
- Squeeze in fresh lemon juice and sprinkle with crushed red pepper.
7. Serve Warm:
- Season with salt and pepper to taste.
- Enjoy your warm and flavorful dish!