Main Course: Collard-wrapped Black eyed peas and Peanuts

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Adapted from a recipe from "The World in Your Kitchen", by Troth Wells

The recipe this is taken from does not include the collard greens.  While the original dish is absolutely delicious, it's not very pretty, so I've opted to hide it inside emerald green collards.

12 large leaves collard greens
3 Tbs. cooking oil
1 small to medium yellow onion, chopped
1 15 oz. can diced tomatoes
1 15 oz. can black eyed peas, drained and rinsed
1 c. raw peanuts, coarsely chopped
1/2 tsp. salt

1. Wash the collard greens and cut the main rib from the center of each leaf.  Bring a large pot of water to the boil, and boil the greens for 5 minutes, or until bright green but tender.  Drain and allow to cool while preparing the filling.

2. Heat oil over medium high heat in a large skillet.  When hot, add onion and saute until the onion has begun to turn golden.

3.  Add tomatoes with their liquid and peas to the skillet.  Using a potato masher, coarsely mash the tomatoes and peas.  Stir in peanuts and salt and allow to simmer several minutes.  Remove from heat.

4. Place a collard leaf with the bottom edge toward you and central cut edges overlapped.  Put 1/4 to 1/3 c. filling near the bottom edge of the leaf.  Fold the bottom edge of the leaf over the filling and roll it away from you, tucking in the edges as you roll.  Continue with remaining leaves and filling.