Haluski (Pork and Cabbage) serves 4
4 pork chops
½ tsp salt
¼ tsp pepper
1 onion, chopped
½ TB canola oil
¼ cup water
1 large green cabbage, roughly chopped
1 lb egg noodles
1 TB butter
Season the chops with salt and pepper. Heat oil in a large skillet over medium heat. Saute chops for 4 minutes on one side. Turn over and saute for another 4 minutes. Remove to a plate. Add the onions and saute until soft and turning brown. Pour in water and scrape any brown bits from the bottom of the pan. Add cabbage an cook down (7-10 minutes).
While cabbage is cooking bring a large pot of water to boil and cook noodles according to directions. Drain and toss with butter.
Cut pork into 1” pieces. Toss the pork and cabbage with the noodles and serve.
Lemon-Thyme Collard Greens
Not your traditional collard greens, which are made with bacon or ham hocks and cooked to death. Slicing the greens thin allows them to cook faster so they keep their character.
1 bunch collard greens, heavy center stems removed
2 tablespoons extra-virgin olive oil
1 medium Spanish onion, chopped
2 cloves garlic, minced
1/4 teaspoon crushed dried red pepper flakes
4 sprigs fresh thyme
1 (15-ounce) can vegetable broth
Salt, to taste
Juice of 1 lemon
Wash the collard greens well and roll a few leaves at a time into a tight cylinder. Slice across the cylinder to produce thin strands. Repeat until all leaves are cut.
Heat the oil in a large saute pan and add the onions and garlic. Saute 5 minutes until browned lightly. Add the pepper flakes, thyme sprigs and cut collard greens. Continue to saute 2 minutes. Add the vegetable broth, bring to a boil over medium-high heat, reduce heat and simmer 4 minutes or until greens are just tender. Season with salt and lemon juice and serve. Makes 4 to 6 servings.
Blackeyed Peas and Rice
1 of bacon
1 lb of dried black-eyed peas
1 tsp salt, or to taste
Dice a pound of bacon finely, sprinkle with salt. Fry the bacon and salt mixture over medium heat, stirring frequently with a wooden spoon. While the bacon is in the first stages of frying, sort and rinse the black-eyed peas. Drain well. Lay the peas out on a cookie sheet to air dry as much as possible.
When the bacon is brown add the black-eyed peas swiftly to the pot. Stir them in well and keep stirring over medium-high heat for a minute or two until the peas are coated with grease and very slightly darkened. Add cold water covering the peas by at least 2 inches. Place the pot back on the stove over medium high heat and stir the peas with a clean wooden spoon. As soon as the water starts boiling gently, turn the heat down a little to maintain a light simmer-boil. Cook uncovered for at least an hour. Stir the beans every so often to keep them from sticking to the bottom of the pan. Add water generously as needed. Cook until the beans are tender and the consistency you want: soupy or thick. The consistency will depend on how much water you use and how long they cook.
Ladle the black-eyed peas over white or brown rice.