Key Ingredient

Collard Green and Field Pea Salad

By: Hannah Lee Leidy
Collard salad FEATURED
Photo by Jennifer Cole

Food Culture of the South

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Serves 8-10

    For the field peas:
  • 1 cup dried Crowder peas

  • 1 cup dried black-eyed peas
  • For the sumac molasses vinaigrette:
  • 3 tablespoons sherry vinegar
  • 1 bunch scallions, green and white parts separated and thinly sliced
  • 2 garlic cloves, grated

  • 1½ tablespoons ground sumac
  • 2 tablespoons molasses

  • 1 tablespoon dijon mustard
  • 1½ teaspoons salt

  • 2 teaspoons black pepper

  • 1 cup olive oil
  • For the salad:
  • 3 bunches collards, chiffonade
  • 2 medium red onions, julienned
  • Juice of 2 limes

  • 4 celery stalks, diced
  • 3 poblanos, diced

  • 1 bunch parsley, chopped
  • 3 thyme sprigs, chopped
  • 1 teaspoon salt
  1. Soak the field peas: To a large bowl, add cool water and field peas. Allow to soak for at least 6 hours and up to overnight.
  2. Drain field peas and rinse under cool water. In a large pot over medium heat, add beans and 4 cups water. Bring to a boil, reduce heat, and allow to simmer, covered, for 45 minutes. Add more water as necessary. Season generously with salt and pepper.
  3. Make the vinaigrette: Meanwhile, in a medium bowl, whisk together vinegar, scallions, and garlic. Set aside for 10 minutes. Whisk in sumac, molasses, mustard, salt, and pepper. Slowly pour in oil while whisking vigorously to emulsify.
  4. Make the salad: Pour vinaigrette over collards and gently massage leaves for 1 to 2 minutes to tenderize. In a small bowl, combine red onion and lime juice. Combine collards with onions, field peas, celery, poblanos, parsley, thyme, and salt. Set aside for at least 30 minutes to marinate.

From Eagle Street Soul.

  • Recipe by Ashleigh Shanti of Benne on Eagle, Asheville, North Carolina

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