Saturday, December 19, 2009
Soak black eyed peas over night, in at least three times as much water, and in a pot that can sustain that much water in a vigorous boil. An hour before dinner, bring the beans to a boil, with the lid almost covering but letting some of the air escape.
Also a full hour before you want to eat, combine one part wheat berry with two parts well-salted water, add a dab of butter, bring to a boil, and reduce to a simmer, covered. Cook on low 1 hr, checking occasionally, until the water has almost entirely cooked off. If you leave it covered, it will hold its heat at least another 30 minutes, if not another hour, so feel free to make the grains well in advance.
Wash one head each of collard greens and rapini greens, and strip the leafy part off the stems. Cut the leaves into thin strips. Wash also a bunch of mixed young braising greens. In a medium or large pot, saute one onion, coarsely chopped, in lots of butter, and add minced garlic, salt, curry powder, and mustard powder. Add the greens, cover, and cook on low — the water clinging to the greens from washing should be enough to steam them. Cook an hour, checking occasionally.
Twenty minutes before serving, chop a bunch of fresh shallots, and saute in butter. Add salt, clove, and mustard powder, and then the drain beans. Saute the flavors together.
Serve all three dishes hot.