Tuesday, September 8, 2009
Black Eyed Peas with Greens
Super quick dinner sauté. I had cooked black eyed peas in my freezer and leftover broccoli rabe from dinner a few nights ago. I toasted some garlic in a pan with olive oil -- then added the broccoli and thawed black-eyed peas and allowed them to warm through. I sprinkled on some crushed red pepper, S&P, stirred in about a tablespoon of butter, a little hot sauce, a dash of cream, and about a TB of tomato paste. I let it all cook over medium heat until the flavors were blended (and James came upstairs for dinner) and served it over steamed brown rice -- vegetarian comfort food.