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Channeling my southern roots

May 20, 2009

I was born in the South,
where “can’t” rhymes with “ain’t”
and all the fences are covered in whitewash paint.

Where summer days are filled with muscadines,
and fingers are greasy from all those pork rinds.
Summer nights are spent catchin’ fireflies,
and you betta believe it, everyone is Baptized.

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!

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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.

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5 Comments leave one →
  1. May 20, 2009 12:48 pm

    That poem is excellent – a true work of southern literature!

  2. May 20, 2009 12:58 pm

    love the poem – and all of it is so true!

  3. Jenn permalink
    May 20, 2009 2:16 pm

    yum! I’m always looking for new ways to use kale!

  4. May 21, 2009 12:26 am

    This looks like a great recipe and I love how you used kale and black eyed peas together!

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