Smoked Pork and Black-Eyed Peas with Collard Greens
10 large collard green leaves, washed and cut into 1/2-inch-wide strips
2 tablespoons peanut or olive oil
2/3 pound boneless, cooked and smoked pork chops, cut into 1/2-inch
chunks
1-1/2 cups cooked black-eyed peas or 1 (15-ounce) can cooked black-eyed
peas, drained
1/4 cup sweet-hot mustard
1/4 cup prepared hot sauce
3 tablespoons molasses
1 scant teaspoon ground caraway seeds
3 tablespoons unsalted butter, cut into small pieces, optional
1/3 cup water
Salt, pepper
6 prebaked buttermilk biscuits, each biscuit cut in half (top and
bottom)
1. Using large pan, cook collard greens in oil over moderately high
heat 5 to 7 minutes, stirring frequently.
2. Add pork, black-eyed peas, mustard, hot sauce, molasses, caraway
seeds, butter and water.
3. Mix well.
4. Cook 7 to 8 minutes, stirring occasionally, until greens are nearly
tender and mixture is thickened slightly.
5. Season to taste with salt and pepper.
6. Remove from heat.
7. Cool slightly.
8. Cover bottom of lightly greased 2-quart round baking dish with
biscuit bottoms.
9. Spoon in filling.
10. Cover with biscuit tops.
11. Bake at 400 degrees on center rack 30 to 35 minutes or until
filling is hot.
12. Remove from oven and spoon onto plates, allowing 1 biscuit
per person.
13. Makes about 6 servings.
|
Free Forum Hosting
Important Announcement
First 