Presenting the Blackity Black Eye Peas with Braised Collard Greens and Fried Okra, crowned on a bed of Grits – The No Recipe Recipe.
Let your ancestral bonds guide you through this culinary journey. Flavor is the star, and remember, salt is the key to unlocking it. Embrace salt-free seasonings and herbs while allowing salt to dazzle your creation.
Imagine each dish as a solo artist – black eye peas, braised greens, fried okra, and the comforting grits. Their individual seasoning is paramount.
First, soak those black eye peas overnight, or opt for the quicker soak – my personal choice is the unhurried overnight soak.
Here’s your ensemble cast:
– Dried black eye peas
– Tomatoes
– Cloves of garlic
– Onions
– Bundle of collard greens
– Better than bouillon (go for vegetable or roasted garlic) – the flavor anchor
– Okra
– Ensemble of seasonings: onion powder, garlic powder, cayenne pepper, Trader Joe’s 21 Seasoning Salute, smoked paprika, Soffrito (courtesy of Trader Joe’s), 2 Bay Leaves, salt-free Cajun Seasoning, kosher salt, and pepper
– Grits
– Your choice of Avocado oil or Grapeseed oil
Now, let the ancestral spirits light your path.
My Holy Trinity – Onion, Garlic, Tomatoes. Begin by sautéing onions till they radiate translucence; around 10 minutes of stirring. Introduce garlic into the mix and sauté it gently – all on low heat. Invite the chopped tomatoes to join the dance, allowing them to cook down, and add extra oil if the ensemble requires it.
While this mesmerizing performance unfolds, prepare your broth. Follow the Better than Bouillon instructions, ensuring you’ve got at least 2 cups of this liquid gold for the impending grits.
Should you possess the multitasking prowess, start slicing those collards and chopping that okra. Collards take on a julienne cut while okra transforms into bite-sized pieces. Keep them on standby.
Once the Holy Trinity has completed its saucy spectacle, meld it with your gently simmering broth – a meeting of culinary souls.
Black eye peas take their place, joined by the splendid cast of seasonings. Let them harmonize in a simmering session of approximately 2 hours. Taste as you go, fine-tuning the symphony of flavors. You might find yourself needing additional water, a detail the ancestors will surely whisper to you.
Braising collards becomes your next feat – a quick Google search or a reflection on our ancestors’ wisdom will guide you. Don’t forget to season these greens; salt, pepper, onion powder, and garlic powder weave their magic.
Set aside the braised collards, ready to unite with the fully cooked black eye peas. The final texture of your collards depends on your desired tenderness, setting the stage for the next act.
Time to prepare those comforting grits. The quantity you’re crafting will dictate the amount of black eye pea broth required. If a grits recipe calls for 4 cups of water, substitute 2 cups with your soulful broth, while 2 cups of water remain.
Cook the grits to silken perfection, wielding a whisk as your wand to prevent any untimely clumps or burns.
The curtain rises on the final scene – frying the okra in sizzling Grapeseed oil. Shower the performance with salt, pepper, and smoked paprika, allowing them to sizzle for around 2 minutes, conducting a graceful stirring ballet along the way. Rest these crisp stars on a paper towel stage for a brief interlude.
The time has come for your ultimate flavor symphony’s debut. A taste test, a touch of seasoning if necessary, and it’s showtime!
Begin by adorning your plate with the creamy canvas of grits, then layer with the captivating ensemble of black eye peas and collard greens. Crown the creation with the crispy diva, the fried okra.
Pause for a moment of reverence. A silent prayer to the heavens, a heartfelt nod to the ancestors, and the masterpiece is complete.
Asé
Minneapolis Entréepreneur 