Mixed greens with black-eyed peas and quinoa

Mixed greens with black-eyed peas and quinoa

Ingredients:
2 cups quinoa
4 cups water

7-8 bunches of mixed greens in season, chopped, hard stems removed (kale, chard, mustard, spinach)
2 yellow onions, diced
3-4 tablespoons olive oil
1-2 tablespoons minced fresh garlic
1/2 teaspoon smoked paprika
Salt and pepper to taste
Splash of apple cider vinegar

2 pounds frozen black eyed peas
1-2 teaspoons olive oil
1 tablespoon dried minced onion
3 shakes Wright’s Liquid Smoke
Salt and pepper to taste

Cook quinoa according to package directions.

In a large pan (bigger than a skillet, smaller than a stock pot; I use a Farberware 6 qt) combine olive oil, garlic, paprika, salt/pepper and onion. Cook over medium high heat until garlic gets toasty and the onions soften. Add chopped greens in batches, stirring to wilt, with sturdier greens (kale) first, continuing to add softer greens (chard, beet, etc.) as harder greens continue to soften and make room in the pan. Stir often until all greens are cooked, total cooking time about 20-30 minutes.

In another skillet, heat olive oil, minced dried onion and salt/pepper on medium high heat until onion begins to toast. Stir in frozen black eyed peas, stirring constantly to coat and thaw. Once beans begin to cook slightly on the outside, turn off burner and stir in Wright’s Liquid Smoke. Pour entire contents of skillet into greens mixture. Combine, and stir in a splash of apple cider vinegar. Serve over quinoa or stir quinoa into the mixture for a delicious one dish meal that stores nicely in the refrigerator.