One of the challenges of food blogging is how to select the photo that makes the food look best empirically vs. the photo that makes it look genuine in the context of your own reality (and, if you are remotely calibrated to your readership, their own). I am going to be abruptly honest here: 2019 has not been a “Jimmy Buffett” year for at least this half of your Galley Pirates crew, and life has not been one big Corona ad. To ring in the New Year, we were looking for something EASY, but still wanted to follow the southern tradition of blackeyed peas and greens for good luck. Ergo, the one-pot stew with your peas, greens and pork all in one!
Peas, Greens and Andouille StewJump to Recipe
1 tablespoon extra-virgin olive oil
12 ounces andouille sausage, cut into 1/2-inch half-moons
6 ounces salt pork or slab bacon, cut into 1/2-inch lardons
1 large leek, white and pale green parts only, finely chopped
1 large onion, finely chopped
2 stalks celery, finely diced
1 large green bell pepper, finely chopped
1 jalapeño pepper, minced
1/2 teaspoon red pepper flakes
3 medium cloves garlic, thinly sliced
1 bunch greens (collard, mustard, kale), stems removed, leaves roughly chopped, (about 3 quarts packed leaves)
1 pound dried black-eyed peas
2 quarts chicken stock
2 bay leaves
Kosher salt and freshly ground black pepper
1/3 cup apple cider vinegar
So let’s think of this as “luck in a pot” my fellow pirates … to 2020 looking like one big tropical screensaver.
I won’t lie, part of my motivation for choosing this recipe at this time was that I have a bed full of MASSIVE greens — collard, mustard, bok choy and others — that need eating. Here, we will use mustard greens. To start, rinse them thoroughly, and then cut the hard central stems out of each leaf with a knife.
If you cut up one side and own the other of the central stem, you will end up with two large, tapered wings on either side of the stem. My approach is to fold them on top of each other, roll the whole leaf into a “cigar” and cut across the rolled leaves into 1/2″ ribbons.
Add peas, chicken stock, and bay leaves. Add water as necessary until beans are completely covered. Bring to a boil, reduce heat to low, cover, and cook until beans are completely tender, about 45 minutes to an hour.
You will know if you’ve got it right if both Captain and Spaniel Swab are longing … serve everyone as much as they fancy, with good french bread and hot sauce, and have a WONDERFUL new year, with love, from your Galley Pirates.
- 12 oz Andouille sausage, cut to 1/2" half-moons
- 6 oz salt pork or slab bacon, cut to 1/2" lardons
- 1 leek, white and light green parts only, sliced to 1/2" pieces
- 1 onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 1 large jalapeno, diced
- 3 cloves garlic, diced
- 1/2 teaspoon red pepper flakes
- 1 bunch greens, spine removed and leaves sliced to 1/2" ribbons
- 1 lb dry blackeyed peas
- 2 quarts chicken stock
- 2-3 bay leaves
- 1/3 cup apple cider vinegar
Heat oil in large Dutch oven or soup pot and saute meats until browned and rendered, about 12 minutes. Add vegetables, aromatics and spices (through, and not including greens) and sautee until lightly softened. Add greens, stir, and cook covered for about 3 minutes, until wilted. Uncover and cook for 5 minutes more, until thoroughly wilted.
Add broth, beans, and bay leaves and bring to a boil; reduce heat to low, cover and simmer for 45-60 minutes, until beans are tender. Stir vinegar through and serve with french bread and hot sauce.