Today was one of those days that I really enjoy living in Cleveland. The weather was beautiful and made for a great evening with friends out on our fire escape patio. The sun was golden, turning the sky into a watercolor painting. With the "heat wave" we have been having I have been reminiscing about summers growing up in St. Louis. Only there, the heat is nearly suffocating but the lively buzz of the city during the summer made it tolerable. Growing up along the Mississippi in a city founded by the French meant we have a lot of southern influences. When I tell that to people they don't believe me because St. Louis is the gateway to the west after all, but in culture and food we are Southerners at heart. I was delighted to see the beautiful collards in this week's share and in homage to growing up in the city who has the second largest Mardi Gras celebration in the USA I prepared them in my interpretation of Dirty Rice.
Dirty Rice and Greens
***Again, if you think you have too many greens, add some more. They cook down considerably and they will be so good you will be wishing for more. This is not really a traditional dirty rice dish but it incorporates a lot of Southern flavors that I personally like.
1-2 lbs collard greens, stems and ribs removed (Source: FFM)
1 large onion, diced
4 cloves garlic, chopped finely
1/2 lb black eyed peas, dried
1Andouille or smoked sausage, sliced
2 C rice
4 C water or stock
1-2 TBL spicy grainy mustard
S&P
Either soak your black eyed peas overnight or place into 2-3 C of salted, boiling water for 2 minutes. Remove from heat and cover for about an hour. When you are ready to prepare your dinner, heat the peas up again and then drain the water off and reserve. Use the black eyed pea water to boil your rice according to the package instructions- 1:2 rice to water ratio. Add 1-2 cloves garlic, 1/4 of the onion and a little olive oil and S&P to the peas and heat up until the garlic is cooked. Meanwhile saute the rest of the garlic and onion in olive oil. Add the sliced sausage to this pan and saute for about 1-2 min. Add your greens in batches. S&P. When the greens are wilted add 1-2 TBL grainy mustard to the pan and stir. Serve the greens, sausage and peas over rice. S&P to taste. If you're feeling spicy, add a little Siracha sauce.
***Again, if you think you have too many greens, add some more. They cook down considerably and they will be so good you will be wishing for more. This is not really a traditional dirty rice dish but it incorporates a lot of Southern flavors that I personally like.
1-2 lbs collard greens, stems and ribs removed (Source: FFM)
1 large onion, diced
4 cloves garlic, chopped finely
1/2 lb black eyed peas, dried
1Andouille or smoked sausage, sliced
2 C rice
4 C water or stock
1-2 TBL spicy grainy mustard
S&P
Either soak your black eyed peas overnight or place into 2-3 C of salted, boiling water for 2 minutes. Remove from heat and cover for about an hour. When you are ready to prepare your dinner, heat the peas up again and then drain the water off and reserve. Use the black eyed pea water to boil your rice according to the package instructions- 1:2 rice to water ratio. Add 1-2 cloves garlic, 1/4 of the onion and a little olive oil and S&P to the peas and heat up until the garlic is cooked. Meanwhile saute the rest of the garlic and onion in olive oil. Add the sliced sausage to this pan and saute for about 1-2 min. Add your greens in batches. S&P. When the greens are wilted add 1-2 TBL grainy mustard to the pan and stir. Serve the greens, sausage and peas over rice. S&P to taste. If you're feeling spicy, add a little Siracha sauce.