Southern Tureen of Black-Eyed Peas, Collard Greens and Yams

Lfla's Note:

Adapted from Lean Bean Cuisine, by Jay Solomon

• Total Time: 40 mins
• Prep Time: 0 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 2 tablespoons vegetable oil
• 1 large red onion , slivered
• 4 cups collard greens , chopped (about half a bunch)
• 2 cups yams or 2 cups sweet potatoes , diced but not peeled
• 2 cups cooked or canned black-eyed peas , rinsed and drained
• 2 cups water
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• 2 tablespoons yellow cornmeal (optional)

Directions:

1. Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
2. Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
3. To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.