Recipes / Greens

Beans ‘n’ Greens

3 cups black-eyed peas
Butter or oil
1 large onion, chopped
2 to 3 garlic cloves, minced
1 teaspoon thyme
2 or 3 bay leaves
1 large bunch Swiss chard or kale
Salt and black pepper

Put peas on to cook in water. Heat a little butter or oil in a skillet. Add onions and garlic; sauté with thyme and bay leaves until tender. After cooking peas 30 minutes, add the onion mixture and chopped greens. Cook 30 minutes longer. Season with salt and pepper to taste.

Serves 8 to 12.

From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” produced by the Madison Area Community Supported Agriculture Coalition, 2003.

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