Channeling my southern roots
I was born in the South,
where “can’t” rhymes with “ain’t”
and all the fences are covered in whitewash paint.
Crab legs are King and corn is Silver Queen
Tea only comes in sweet
and breakfast, dinner, and supper are served with meat.
Your lunch is what we call our dinner,
and go ahead, have seconds, no point in gettin’ thinner!
Channeling my Southern Roots – Greens and Black Eyed Peas (2 servings)
1/2 bunch kale greens
1 cup chopped broccoli
1 small onion, sliced
1 clove garlic, minced
1 cup black eyed peas
2 tsp red wine vinegar
1/4 tsp Tony Cachere seasoning (or garlic salt and cayenne pepper to taste)
2 oz whole wheat penne, uncooked
1 oz freshly grated parmesean cheese
Cook pasta to al dente, reserve 1 ladle of pasta water. Saute onion and garlic in nonstick cooking spray over medium heat. Add 1/4 tsp seasoning, then add chopped broccoli. Lightly cook broccoli until just beginning to turn vivid green. Add black eyed peas. Add chopped kale greens, and toss with other ingredients. Kale will begin to turn a vivid green. Add 1 ladle of pasta water + cooked pasta. Toss mixture with tongs. Sprinkle vinegar over dish just before serving. Top with cheese. Goes good with cornbread. Mhmm.