Glazed Black Eyed Peas and Mustard Greens

Today is another market day, but it arrived with markedly less success than last week. Despite (or perhaps, because of) The World's Biggest Pan of Spinach Tion (which I ended up having to eat entirely by myself...) very little of the CSA was used by the time a new one was due. The usual route was taken: kale into chips, radishes into snacks, and big split salads when I was actually home for dinner. But, that still left a GIANT pile of vegetables.

Thus, an epic plan: cook EVERYTHING from last week until I had to pick up today's CSA. The result:

Leek and Green Onion Croutons
Rye Croutons
Balsamic Hazelnut Beets
Whole Wheat Pasta with Swiss Chard and Lemon
Raspberry and Banana Molasses Muffins
Glazed Black Eyed Peas and Mustard Greens

I thought I'd share the final recipe, as it was a big departure from what I usually cook. It's adapted from this recipe and was the result of one of those "Google! Tell me what to do with Mustard Greens!" searches that ended in great success.




Glazed Black Eyed Peas and Mustard Greens

1 can black eyed peas
1 giant bunch of mustard greens
1 sweet onion
1/4c veggie broth
Pinch of Szechuan pepper
Pinch of salt
Balsamic
Soy sauce
Honey

Cook diced onion in veggie broth until translucent and most of the broth is gone. Drain beans, and add everything except greens to pan. Cook on medium high and stir until the beans have just about soaked up the liquid, and what remains is thick. Pour immediately onto a bed of mustard greens.
Alteration: We're not a fan of slimy greens in this house, but if you prefer your greens cooked, wilt the greens with the onions for a few minutes. Empty pan onto dinner plate, and cook everything else in the pan.