Black-eyed Peas with Mustard Greens

Prep Time 10

Cook Time 25

Total Time 35

For the Peas:
1/4 cup canola oil 60 mL
2 tsp cumin seeds 10 mL
1 cup finely chopped red onion 250 mL
1 large tomato cored and finely chopped 1
2 fresh green Thai cayenne, or serrano chilis, stem removed and cut into 1/4 inch thick slices (do not remove the seeds) 2
2 tsp garam masala 10 mL
1 1/2 tsp coarse kosher or sea salt 7 mL
1/4 tsp ground turmeric 1 mL
1 cup water 250 mL
3 cups cooked black-eyed peas see tip 750 mLFor the Greens:
2 Tbsp canola oil 30 mL
2 Tbsp finely chopped fresh ginger 30 mL
6 cups finely chopped mustard greens 1 large bunch, tough ribs removed, and thoroughly washed ( 1.5L

1 Heat the canola in a medium-sized saucepan over medium-high heat. Add the cumin seeds. Allow them to sizzle, turn reddish-brown, and smell fragrant, 10 to 15 seconds. Add the onion and stir-fry until they are light brown around the edges, 2 to 4 minutes.2 Stir in the tomato, chilis, garam masala, salt and tumeric. Simmer on medium heat, stirring occasionally, to soften the tomato, about 5 minutes.3 Add the peas and water. Bring them to a boil. Continue to simmer it vigorously on medium heat, uncovered, stirring occasionally, until the sauce slightly thickens and the peas have had a chance to absorb the potent flavors, about 15 minutes.4 While the peas simmer, heat the canola in a wok or a deep skillet over medium-high heat. Add the ginger and stir-fry until lightly brown and aromatic, about 1 minute.5 Grab handfuls of the mustard greens and stir-fry them until they wilt, about 1 minute for each handful. Once they all wilt, continue to cook them, uncovered, stirring occasionally, until all the water leached from the greens evaporate, 8 to 10 minutes.6 Stir this into the pot of stewed peas and serve.

This is one of those curries that is not only good, but also good for you. Mustard greens house an incredibly large amount of iron and provide a hint of bitterness to the saucy peas.
Source:
canolainfo.org