Collards and black-eyed peas to together like, well, collards and black eyed peas! I gave this classic southern combination a boost from butternut squash and smoky, spicy chipotle peppers and served it over creamy, garlicky grits to make the ultimate in nutritious comfort food.
Collards can last in the fridge for up to a week without any visible degradation and butternut squash keeps in the pantry for weeks. Substitute sweet potatoes for the squash if you'd like. Black-eyed peas are delicate and have a lovely, fresh, vegetable-like flavor. They cook more quickly than some other dried beans. Soaking them overnight ensures that they'll be ready in under 30 minutes. Don't have black-eyed peas? Use your favorite bean (which you may have to cook longer), and while canned beans will work, try making this with dried beans if you have them; you'll notice a marked difference in taste and texture.
Canned chipotle peppers in adobo sauce are a versatile pantry staple; soups, stews, dressings, and even tofu scrambles take on a smoky-deliciousness when added sparingly. Crushed red pepper flakes are a suitable substitution here if you don't have chipotles.
And humble grits are often overlooked, which is a shame. Made from dried, ground corn, they provide a luscious creamy base to all sorts of dishes. A generous tablespoon of minced garlic added to the pot while cooking gives grits a little kick of their own. Comfort food doesn't need to be a guilty pleasure. By using some simple ingredients and techniques, you can indulge in scrumptious food that soothes like a big hug every day.
To make the beans and collards, drain and rinse the black-eyed peas. Heat oil in a large stockpot or dutch oven. Add onion and salt. Cook for about 5 minutes, until it starts turning soft. Stir in garlic, cumin seeds, and paprika. Cook for several minutes more until spices and garlic are fragrant. Add black-eyed peas, water, and bay leaf and cook for about 25 minutes, until beans are tender but not mushy. Stir in butternut squash and chipotle. Cook for about 10 minutes, until the squash is just turning tender. Add the collard greens and cook for another 15 minutes. (After the greens have wilted, give everything a good stir.) Greens are done when they are buttery soft. Stir in lemon juice.
To make the grits, bring the water to a gentle boil. Add garlic, onion powder, salt, and pepper. Stir in grits and reduce heat to a simmer. Cook, while stirring occasionally, for about 15 to 20 minutes. Use a long spoon to stir: grits can spurt and bubble while cooking. Taste to ensure grits are tender, if not, add a little more water and cook for a few more minutes.
To serve, scoop grits onto a platter or into individual bowls and ladle collards and beans over with broth. Taste and season with more salt, pepper, or lemon juice. Leftover grits can be reheated by adding a little water and stirring while cooking.
To make the beans and collards, drain and rinse the black-eyed peas. Heat oil in a large stockpot or dutch oven. Add onion and salt. Cook for about 5 minutes, until it starts turning soft. Stir in garlic, cumin seeds, and paprika. Cook for several minutes more until spices and garlic are fragrant. Add black-eyed peas, water, and bay leaf and cook for about 25 minutes, until beans are tender but not mushy. Stir in butternut squash and chipotle. Cook for about 10 minutes, until the squash is just turning tender. Add the collard greens and cook for another 15 minutes. (After the greens have wilted, give everything a good stir.) Greens are done when they are buttery soft. Stir in lemon juice.
To make the grits, bring the water to a gentle boil. Add garlic, onion powder, salt, and pepper. Stir in grits and reduce heat to a simmer. Cook, while stirring occasionally, for about 15 to 20 minutes. Use a long spoon to stir: grits can spurt and bubble while cooking. Taste to ensure grits are tender, if not, add a little more water and cook for a few more minutes.
To serve, scoop grits onto a platter or into individual bowls and ladle collards and beans over with broth. Taste and season with more salt, pepper, or lemon juice. Leftover grits can be reheated by adding a little water and stirring while cooking.
