Beans and greens. A classic combo that is a staple in the South. Most southerners tend to make their greens with ham hock, hog jaw, or some type of pork fat. I am certainly not opposed to this and will never pass up greens at my go-to local soul food restaurant, Kleer-Vu. But sometimes you wanna lighten up. Enter Isa Chandra Moskovitz and her amazing recipe for "Hottie Black Eyed Peas and Greens" from the Appetite for Reduction cookbook. This recipe made me a believer.
Basically, greens are steamed and simmered in a combo of veggie broth, tomato sauce, and hot sauce (hello Cholula!). Black eyed peas are added and smashed to thicken the sauce. The secret ingredient, however, is liquid smoke. I've never used liquid smoke before and now I know what I've been missing. It has the power to infuse anything you cook with smokey-bbq-ey goodness. I highly recommend this meal as a quick and healthy supper. Also great if you need to up your fiber intake (and who doesn't?). MAKE IT TONIGHT!
PS- Sorry for the lack of pictures. I'm still trying to get back into the blogging swing of things and haven't yet remembered to document my recent dishes.
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3 comments:
i didn't use liquid smoke in mine. i'm kinda afraid of it (although i have no basis for this fear). i think i associate it w/ the burpy indigestion of bbq.
You gotta try it. I've read tons of vegan recipes that use it so it seems like one of those staples that's good to have around.
And thanks for reading. I seem to have lost all but two followers. I guess you can't take 3 years off and expect people to still care.
haha...proof that i never clean out my google reader!
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