Black-eyed peas and bitter greens (collards, kale, swiss chard, dandelion, rapini and arugula, for example) are on the good-to-eat list DH got from his naturopath. Along with a digestive enzyme to help with the beans, he is happy to eat my funky recipe inventions (although the kids less so). This salad was delish, and easy to prepare. Also very versatile because you can substitute the greens you have on hand with something else the next time.
I used dried black-eyed peas which I soaked and then cooked tender, but you can use canned ones (rinse well to remove excess salt). In this recipe I used wilted collards which I had never had before, and added fresh (not wilted) arugula at the end for some extra kick.
When wilting the greens, do so in olive oil, sea salt, chopped garlic and onion. Add the chopped greens, dripping wet, into the pan, put on the lid, and let wilt. This takes 1-2 minutes max. I then used tongues to mix a little, put in a glass dish, added the drained beans, squeezed a bit of lemon juice on top, and tasted it.
- If you like it slightly bitter this is a good salad for you.
- If you prefer to take the edge off, sprinkle a few drops of maple syrup (please use real syrup, not imitation corn syrup) and mix well.
- You can eat this warm, or cold.
- You can also stuff this into a tortilla and eat it as a roll.