Collard Greens, Black Eyed Peas, and Sweet Potato Soup with Sweet Potato Cornbread
Source: Wanda Blake, Wanda's Cooking
This recipe was demonstrated at the Foodwise Classroom on February 4, 2023.
12 cups low sodium vegetable broth
1 cup dried black eyed peas
2 bay leaves
Tabasco to taste
Salt and pepper to taste
1 pound (2 medium) sweet potato, cubed in bite size pieces
¼ cup creole spice
1 large bunch of collard greens
1 medium yellow onion, chopped
4 medium cloves garlic, chopped
¼ cup olive oil
1 tbsp sweet pepper chowchow juice
Pre-heat oven 375 F.
Combine 4 cups vegetable broth, dried black eyed peas, bay leaf, tabasco, and pinch of salt in large pot.
Cover pot and bring to a boil.
Reduce heat and simmer on medium for 20 minutes.
Toss sweet potato cubes in olive oil and 2 tbsp of creole spice. Roast in oven for 20 minutes.
Separate collard green stems from leaves. Cut leaves into thin ribbons and finely chop stems.
Sauté in onion, garlic, and collard green stems (“Trinity”) in olive oil until tender.
Add remaining broth, 2 tbsp creole spice, 1 tbsp sweet chowchow juice, along with roasted sweet potatoes, collard greens leaves, and “Trinity” to pot of black eyed peas.
Bring to a boil and then reduce heat to medium to simmer for another 20 minutes.
Once collard greens are tender, taste and add salt and pepper as needed.
Serve with cornbread and garnish bowl with more sweet pepper chowchow.
1 medium sweet potato
1 cup all-purpose flour
2 cups cornmeal
½ cup brown sugar
2 ½ teaspoon baking powder
2 teaspoon salt
1 teaspoon cinnamon
2 tablespoon unsalted butter for greasing the pan plus 2 more to spread on top when cornbread comes out of the oven
2 cups milk
2 eggs, slightly beaten
¼ cup unsalted butter, melted
Preheat oven to 425°F.
Scrub the sweet potato and place it on a tray in the center of the oven. Roast for 40–50 minutes or until the sweet potato is soft and its skin is wrinkled. Remove from the oven and let the potato sit on a rack until it’s cool enough to handle, but still warm enough that it’s easy to peel.
Compost or eat the peel and purée the sweet potato flesh in a food processor. Measure out 1 cup of purée and reserve the rest for another use.
In a medium mixing bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, and cinnamon until combined. Set aside.
Heat a 10-inch cast iron skillet in the oven until it’s hot. Drop 2 tablespoons butter into the skillet to melt. Swirl to make sure the pan is well coated on the bottom and sides.
Add the sweet potato purée in a large bowl with milk and eggs. Mix well and then whisk in ¼ cup melted butter. Fold in the dry ingredients, mixing until dry mixture is fully moistened.
Pour batter into the hot buttered skillet and bake for 40-45 minutes. Your nose knows when it’s done—you should smell it before you open the oven.