CREAMED PEAS & COLLARDS OVER GRITS

This Sunday I took a walk over to the Dallas Farmers Market. The market has changed from the market I grew up with and gathered my seasonal produce from as an adult. Long gone the rows of vendors with their fresh off the farm unloaded from the back of their trucks goods. If you missed out on the good ole days when you strolled up and down not one, but two large covered sheds grabbing samples along your way, I’m sorry. The market has changed and even the produce.

It’s still charming though and despite the produce vendors being but a handful, I enjoy the thrill of scoping out the freshest veggie and fruits. I scored pretty hard on this trip. I brought home cream peas, zucchini, squash, okra, tomatoes, and the best hummus and pita around from Brothers Products https://www.facebook.com/brothersproductsdallas/.

It was a good day indeed and I had big plans for my ingredients. Now not to be confused with a dish called “creamed peas”, the peas I bought were a type of shelled peas similar to purple hull peas. I spent many a summer evening with my mom and grandma snapping and shelling peas. Such fond memories, but I’m thankful I can buy them shelled.

I think you’ll love my Texas dish that would please my grandmother if she was still around.

Give it a try and if grits aren’t your thingy try it over potatoes or alone with a side of my cornbread http://katmendenhall.com/recipe/texas-sized-cornbread/.

Keeping it simply tasty and vegan.

Kat

 

Cream Peas & Collards
Print Recipe
Nothing smells more like Texas than peas cooking on the stove. Peas are a thing of time and love and their simplicity are not missing on sweetness. I've taken the fat and cholesterol out by subbing tempeh bacon for the bacon. Rich in protein and fiber, there's really nothing wrong with this dish.
Servings Prep Time
4 people 15 minutes
Passive Time
1 hour
Servings Prep Time
4 people 15 minutes
Passive Time
1 hour
Cream Peas & Collards
Print Recipe
Nothing smells more like Texas than peas cooking on the stove. Peas are a thing of time and love and their simplicity are not missing on sweetness. I've taken the fat and cholesterol out by subbing tempeh bacon for the bacon. Rich in protein and fiber, there's really nothing wrong with this dish.
Servings Prep Time
4 people 15 minutes
Passive Time
1 hour
Servings Prep Time
4 people 15 minutes
Passive Time
1 hour
Instructions
  1. Heat a large deep skillet over medium to high heat. Once heated add 1/4 cup of water or vegetable broth to the pan, add the tempeh and cook for 3 minutes then add the onions, stir frequently to keep from sticking to the pan. Once the tempeh gets slightly brown and the onions clear, add the garlic and stir a few more minutes. Add the peas and cover with half water and half vegetable broth 1/2 inch above the peas. Add salt & pepper to taste. Bring to a boil, reduce heat to simmer and cook for one hour or until the peas have softened. In the meantime, bring 3 cups of water to a boil, add the grits, lower the heat and stir constantly until the grits have thickened. Tip: use a long spoon as the grits like to pop! Once the grits have thickened, remove from heat and stir in the butter. When the peas are done, add the collard greens to the peas, turn the heat up to a boil, reduce once again and simmer until the collards have wilted; approximately 5 minutes or less. To serve place a couple of spoonfuls of grits to the middle of a bowl or plate. Cover with a generous portion of peas and collards. I highly recommend adding your favorite hot sauce too. Mine is Crystal!
Recipe Notes

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