Who says black eyed peas have to be for New Year’s only. That’s about the only time we had them growing up. That and some cabbage for good luck. Now black eyed peas make a regular appearance on the grocery list with the pinto and cannellini beans. I just wish there were more recipes out there that incorporated black eyed peas. As I was flipping through the March issue of Bon Appetit, this cauliflower and barley recipe caught my eye. It’s a recipe that you can really play around with and tailor it to your likings. I couldn’t resist making some changes to the recipe and thought this would be the perfect time to throw in those black eyed peas. Maybe we’ll have double the luck now. Ha!
Pearled barley takes less time to cook than hulled barley. You only need 1/2 cup, but that 1/2 cup goes a long way.
Choose a small head of cauliflower and cut into bite-size florets.
Collard greens is another vegetable that you don’t find very often in recipes. Uh-em kale you’ve won the popularity contest.
This veggie salad is uber healthy and really is a good cleansing type meal. The only major changes I made were replacing the butter beans with black eyed peas, adding collards, and using dried tarragon instead of fresh because I already had it on hand. Again, this dish is a blank canvas to add, subtract, tailor to your likings. Make it your own kind of meal.
Cauliflower and Herbed Barley with Collard Greens
adapted from Bon Appetit
serves 4 to 6
Rinse the cauliflower and collard greens with water right before cooking to prevent them from burning in the pan.
1/2 cup pearled barley
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon greek yogurt
1 teaspoon dijon mustard
5 plus 2 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper
1 small cauliflower, cut into bite-size florets
1 bunch collard greens, stems removed and chopped
1 (15oz) can black eyed peas, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
In a small saucepan, bring the barley and 2 1/2 cups of water to a boil over high heat. Reduce the heat to a simmer over low heat and cover with a lid. Cook the barley for 20 to 25 minutes until tender. Drain and transfer to a large serving bowl.
In a small bowl, whisk together the lemon zest, lemon juice, yogurt, dijon mustard, and 5 tablespoons of olive oil. Season with salt and pepper.
In a large saute pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the cauliflower and season with salt and pepper. Cook for 8 to 10 minutes, stirring once or twice until browned. Add 1/4 cup of water and the collard greens. Season with salt and pepper. Cover and cook for 2 to 3 minutes until cauliflower is tender and greens have wilted. Turn off the heat. Transfer to the serving bowl.
Add the beans, parsley, and tarragon. Drizzle with half of the dressing and toss to coat. Season with salt and pepper to taste. Serve remaining dressing on the side.