Sauteed Collard Greens And Black-eyed Peas With Dijon Mustard

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb collard greens (substitute turnip, mustard, or beet greens)
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 1/4 cup sour cream
• 1 tablespoon dijon-style mustard or 1 tablespoon horseradish
• 1 pinch ground cayenne pepper (or to taste)
• salt and pepper
• 1 (14 ounce) can black-eyed peas

Recipe

• 1 remove coarse stems from greens and discard. wash and spin dry, then cross cut into 1" square pieces.
• 2 drop greens into a pot of boiling, lightly salted water. cook uncovered 5-10 minutes, or until just tender. timing will depend on the age and size of the greens. very young greens will need only 1 or 2 minutes. drain thoroughly.
• 3 meanwhile, in a large non-aluminum skillet, melt butter and oil over medium heat. add onion, stirring frequently, 5 minutes or until softened and slightly browned. add black-eyed peas and drained greens. toss to coat.
• 4 in a small bowl, combine sour cream, mustard (or horseradish if using), and cayenne pepper with a whisk or fork. add to peas and greens and cook, stirring frequently, 3-5 minutes or until liquid has almost evaporated. season with salt and pepper and serve warm. have a little more sour cream/mustard (or horseradish) to serve on the side.