Maple Walnut Glazed Black-Eyed Peas with Collard Greens
Servings 4 -6
Ingredients
Maple Walnut Glaze
- 3/4 cup water
- 1/2 cup chopped walnuts
- 1/2 Tbs. Tamari sauce
- 2 Tbs. maple syrup
- 1 tsp. arrow root starch flour
- 1/2 tsp. ground mustard
- 1/8 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground cloves
- dash of nutmeg
Black-Eyed Peas and Collard Greens
- 1/4 cup water +more as needed for steam sautéing
- 1 large bunch fresh collard greens or other dark leafy greens
- 4 cups cooked black-eyed peas or 2 15 oz cans, rinsed and drained
Instructions
Maple Walnut Glaze
- Place glaze ingredients in a high-speed blender in the order they are listed.
- Begin blending on the lowest setting and slowly turn up to the highest setting.
- Blend on high for approximately 40 seconds.
- Set aside.
Black-Eyed Peas and Collard Greens
- Rinse, de-stem and chop collard greens.
- Add 1/4 cup of water and collard greens to a 5 qt. sauté pan and steam sauté over medium high heat for about 10 minutes or until the greens are tender. (I like my greens a little on the crisp side - adjust the time according to your preference.)
- Add maple walnut glaze to greens and continue to cook, stirring frequently, on medium-high for about 2 minutes.
- Add black-eyed peas and cook and stir for another minute to heat through.
- Serve immediately.