With apologies to those of you who get emails from Whole Foods, this is a recipe that just arrived in my inbox today. “Sweet potatoes, collard greens …. and how about substituting those field peas for the aduki beans called for in the recipe,” I thought. And so, here it is.
Ingredients:
Your little bag of field peas 2 medium sweet potatoes 1 cup low-sodium vegetable broth, divided 4 green onions, sliced and dark green parts reserved for garnish 1 red bell pepper, cored, seeded and chopped 1 bunch collard greens, thick stems removed and leaves sliced 1-inchwide 4 teaspoons toasted sunflower seeds 1 lime, cut into 4 wedges Preheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks. (or do this in the microwave in half the time)
Preparation:
In a small saucepan, cook your field peas in lightly salted water. When the peas are tender, drain and set aside.
While the peas and potatoes are cooking, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and peas. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.
Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.