We think our recipe for Collard Greens with Honey, Shallots, and Mushrooms is great because it's so easy. The greens are blanched in super-salty water to leach out any bitterness, and then they are sautéed with a touch of honey. Our Smoked Cheddar and Jalapeño Cornbread is good enough to star on the cover of our cookbook! This time, we cooked the very same recipe in the waffle maker for 3 1/2 minutes. This recipe will make 7 to 8 waffles. We recommend using both of these recipes when putting this dish together.
To serve, place 1/2 a waffle on a plate, pile on the peas, greens, and plenty of the broth from the pot. Lean the other half of the waffle up against the mountain of peas, and garnish with plenty of hot sauce. (Serves 6.)
A Really Good Pot of Black-Eyed Peas
1 1-pound bag of black-eyed peas (soaked overnight or quick-soaked*)
1 tablespoon unsalted butter
1 white onion (diced)
1 portobello mushroom (diced)
1 green pepper (diced)
2 chipotle peppers (minced)
1 1/2 quarts vegetable broth
1/2 cup ketchup
1 teaspoon granulated garlic
sea salt and cracked black pepper (to taste)
In a large soup pot over medium-high heat, melt the butter and sauté the onion and mushroom until most of the liquid has evaporated and the onion has started to brown. Add the green pepper, chipotle peppers, vegetable broth, ketchup, and the soaked and drained black-eyed peas. Add salt and pepper to taste to the pot and stir. Simmer, covered, for one hour. Serve with cornbread and greens. (Makes 2 1/2 quarts.)
*Quick-soaking method: Bring a large pot of water to boil, add dried peas, cover, turn the heat off, and then allow beans to soak for one hour.