Southern Black-eyed Peas with Greens

This is a simple recipe. Although probably not authentic southern, it's got black-eyed peas, greens, and molasses, so close enough. As usual, I didn't measure out the ingredients I used, so it's an estimate. I also cooked up some dried beans (with chili flakes and bay leaf), but you could use tinned. I also used savoy cabbage, but I suspect that any type of green would work well.

Southern Black-eyed Peas with Greens

1 Tbs and a small knob of butter

1 large onion, chopped

2 celery stalks, chopped

2 carrots, chopped

3 cloves garlic, minced

1/2 head savoy cabbage (or about 2 cups of another type of green)

3 cups cooked black-eyed peas

1 Tbs molasses, or to taste

Salt and Pepper to taste

1. Heat up oil and butter in a pot or large skillet over medium heat. Add onion, celery and carrot, and cook, covered for 5-10 minutes (until soft). Meanwhile chop cabbage or greens. Add garlic, cook for 1-2 minutes, and then add cabbage. Cover and cook for another 5-10 minutes, until all veggies are soft.

2. Add the peas and molasses, stirring, cook until heated through. Season to tastes.

This works well as a side dish, but also as a main over toast, rice or maybe even potatoes. I used the leftovers the next day to make open face baguette sandwiches with cheese on top. They were really tasty.