Although many of the dishes I’ve shared on this blog start with “take one whole live pig“, we’re going to jump off into the new year with a VEGETARIAN (and now that I think about it, it’s actually vegan) recipe for a black-eyed pea salad.
Not to worry, I haven’t jumped over to the dark side- I’m still an unrepentant carnivore- but I came up with this particular combination during my summer work, where I live communally and cook for a community of women, starting with 6 of us and growing to 600 each August. As you might imagine, there’s a wide variety of dietary needs in the group: folks who don’t eat gluten, vegetarians, vegans, women fighting cancer, and of course fellow carnivores. This recipe pleased everyone who ate it, no matter what their personal dietary needs. Of course, the one thing everyone has in common is a love of delicious food, and meat or no, this savory combination of collards and black-eyed peas fits that bill.
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