New Year’s Eve recipes with a twist
2-15 oz. cans Black-Eye Peas (rinsed)
½ cup Diced Onion
¼ cup Celery chopped
¼ cup Green Pepper diced
¼ tsp. Red Pepper Flakes
½ tsp. Chopped Garlic
1 small bunch of Collard Greens stems removed and washed well and shredded (or spinach/Cabbage)
For the Marinade:
¼ cup Key Lime Juice
¼ cup Vrisi36 Balsamic Vinegar
1 tbs. Honey
1 CUP of VRISI36 Extra Virgin Olive Oil
½ tsp. ea. Salt and Pepper
Chopped Parsley or Cilantro for garnish
In a medium mixing bowl combine the black-eye peas, onion, celery, green pepper, red pepper flakes and chopped garlic. Place the shredded collard greens on a platter.
In a separate small bowl, combine the key lime juice, vinegar and honey. Slowly whisk in the olive oil, until the dressing (marinade) is well combined. Season with salt and pepper pour the marinade over the Black-Eye peas and mix well. Ladle the peas on top of the collard greens, garnish with chopped parsley or cilantro.
OPA to 2015!!