Preparation time: 5 mins
Cooking time: 15 mins
Peas And Greens
- 1 pound dried black-eyed peas, soaked overnight
- 2 sprigs thyme
- 4 cloves garlic, 2 whole and 2 finely chopped
- salt and freshly ground pepper, to taste
- 2 tablespoons coconut oil or olive oil
- 1 small onion, finely diced
- 1 teaspoon grated fresh ginger
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1 (28-ounce) can diced tomatoes, drained
- 1 cup vegetable stock
- 1 (13.5-ounce) can coconut milk
- 2 bunches collard greens, bottom stems removed, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 10 sprigs fresh thyme, washed, leaves removed and chopped
- 1 tablespoon freshly chopped oregano leaves
- 1 teaspoon kosher salt
- 4 (6- to 7-ounce) pieces salmon, pin bones removed, skin-on
- 3-4 tablespoons canola oil
For The Peas And Greens:
- Drain peas, and in a 4-quart saucepan, combine with water to cover by 2 inches. Add thyme, 2 whole garlic cloves, and a generous amount of salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for about 30 to 40 minutes
- When peas are cooked, drain well, and discard garlic cloves and thyme sprigs. Reserve 2 cups of the cooking liquid and set it aside.
- In a wide, heavy-bottomed pot, heat oil over medium-low; add the onion and cook until tender, about 8 minutes, then add ginger, chopped garlic, red pepper flakes, and salt, and cook, stirring occasionally, until softened and just starting to brown about 5 minutes.
- Add the curry powder and turmeric and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes, stock, coconut milk, and reserved cooking liquid to the pot, bring to a boil, then reduce heat and simmer, stirring occasionally, until the tomatoes break down and the sauce thickens a bit, about 10 to 15 minutes.
- Fold greens into peas and remove the pot from the stove (greens will cook from the residual heat).
- Add the peas to the sauce and cook over medium-low heat, stirring, until the peas are lightly coated, about 10 minutes or until peas are warmed through. Adjust seasonings to taste.
For The Blackened Salmon:
- In a small bowl, mix together the paprika, cayenne, garlic powder, onion powder, thyme, oregano, and salt. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, flesh side only.
- Heat a large heavy-bottomed or cast-iron skillet over medium heat and add the oil. When the oil begins to smoke quite heavily. turn off your heat.
- Add the pieces of salmon, 1 at a time, in a single layer, flesh-side down, in the oil.
- Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
- When the pieces of salmon are done, place the peas and greens mixture on four plates. Add the pieces of salmon to each plate and serve.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/blackened-salmon-peas-greens-recipe-t248293