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collards stuffed with black-eyed peas, drizzled with chipotle BBQ sauce

Posted Jun 05 2009 5:07pm

(In case you can't tell, I actually cheated and used chard. I definitely recommend using collards, however; they are sturdier and larger and more traditional for this dish.)

I am never buying packaged barbeque sauce again. It is completely abhorrent compared to the ridiculous easiness of making your own.


I have been experimenting with making my own condiments because they are some of the last things we buy packaged. Generally, I have found that condiments are very easy to make and, predictably, taste much better than store-bought versions. I have recently picked up a few recipes for mustard and I intend to try that next.

Probably my favorite aspect of homemade condiments is the versatility. I don't have to stand in the condiment aisle of Whole Foods asking myself if the Chipotle Barbeque Sauce by Annie's is going to be too spicy for my kids, you know? I can just make the stuff myself and play around with it until it's exactly as I like it. Homemade barbeque sauce also keeps for a long time in the refrigerator; I didn't get around to finishing this batch for almost a month and it still tasted just fine.


This is a modified Southern recipe that is pretty easy to make and definitely delicious. Both of my kids loved this dish.

ingredients
1 bunch of collards (about 12 leaves), thick stems removed
4 c. brown basmati rice, cooked

1 1/2 c. black-eyed peas, drained and rinsed
1/2 onion, chopped
4 cloves garlic, minced
2 T. Bragg's or other soy sauce

chipotle BBQ sauce:
1 chipotle chile, soaked in hot water for 30 minutes, then minced
1 onion, minced
3 garlic cloves, minced
6 oz. tomato paste
1/3 c. molasses
2 T. maple syrup
2 T. cider or white vinegar
1 t. liquid smoke
2 t. dry mustard

instructions
1. Set the rice on to cook.

2. For the BBQ sauce, heat 1 T. oil in a skillet and saute the onion and garlic until just beginning to brown, about 5 minutes.

3. Add all other sauce ingredients except mustard and smoke. Raise the heat to a boil, then reduce heat and simmer, stirring regularly, for about 10 minutes until thick. Add the mustard and smoke and cook for another 5 minutes. Adjust seasonings if necessary. Puree if you wish, but it's not essential.

4. Saute the onion and garlic for the filling. Add the beans and the Bragg's and cook until the fluid is absorbed.

5. Set a small pot to boil. Lay out a collard leaf with the stem side up, with the stem vertical. Spoon about 2 T. of bean filling into leaf. Fold up from the bottom, tucking in the sides tightly as you go. Proceed until all of the leaves are full.

6. Set up a steamer basket over the boiling water. Add the stuffed collards and steam briefly, about 3 minutes.


7. Serve two stuffed collards on a bed of cooked rice, drizzled with the BBQ sauce.
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