Black-Eyed Peas and Greens

3 cups dried black-eyed peas

6 cups water

6 cloves garlic, minced

1 ½ t salt

6-8 cups chopped mixed greens (collard, mustard, turnip, or a combination)

2 medium-sized leeks, cleaned well and chopped

freshly ground black pepper

Place the peas and water in a very large pot, bring to a boil, reduce to a simmer, and cover, leaving an air vent. Cook until tender, checking water level now and then and adding water if necessary, for about 30 minutes. 15 minutes into cooking, add garlic. When peas are just about tender, stir in salt, leeks, and greens. Cover and continue to simmer just a few more minutes (the greens will steam down very quickly). Season with freshly ground black pepper and hot sauce if desired. Excellent served with corn bread.

copyright © Katzen, Mollie. Still Life With Menu. Ten Speed Press, Berkeley, CA, 1988.