it is hard to get more basic than black – eyed peas, collards, and cornbread. in the old days, many a farm family got by on that. it is a wise choice for today, too, as it is inexpensive, high in fiber, high protein, and low fat. did I mention it is satisfying and delicious?
recipes:
collards.
cut up a large onion and sauté in a large pan. chop the collards and add. cover with water, add salt and pepper, and bring to the boil. reduce heat and let simmer about 45 min. to an hour.
**i like to throw a chicken bouillon cube in with the water for extra yumminess.
black-eyed peas.
chop large onion and sauté in large pan. add dried peas and bring to the boil. reduce heat and simmer for 3-4 hours. season with salt and pepper.
cornbread:
i use cornmeal mix. it’ll have fresher baking powder than what i have in my cupboard. any are good. i like to heat up the cast iron skillet and melt a couple big hunks of butter in there before i pour in my cornmeal mix. gives it a sweet buttery crust.
**you can substitute buttermilk for milk, too, for another southern flavor.
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