Miso Heirloom Black-eyed Peas And Greens (gf) Recipe
Miso-Glazed Sea Island Peas, fresh GUF Bok Choy and Mustard Greens, Yuzu Vinaigrette, Sour Cherries, Pineapple, Fresno Peppers, fresh GUF Micro-Radishes (Vegan Option Available)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Black-eyed Peas
Soak the black-eyed peas in water for at least 4 hours or overnight. Drain and rinse them. In a pot, cover the peas with fresh water, bring to a boil, and then simmer until tender (approximately 30-40 minutes). Drain and set aside.
- 2
Sauté the Greens
In a large skillet, heat olive oil over medium heat. Add chopped bok choy and mustard greens, and sauté until wilted (about 4-5 minutes).
- 3
Make the Miso Glaze
In a small bowl, mix miso paste with yuzu juice and a tablespoon of water until smooth. Adjust consistency if needed.
- 4
Combine Ingredients
Add the cooked black-eyed peas to the skillet with greens. Pour the miso glaze over the mixture and stir to combine. Cook for an additional 2-3 minutes until everything is warmed through.
- 5
Serve
Plate the miso-glazed peas and greens. Top with sour cherries, diced pineapple, sliced Fresno peppers, and micro-radishes. Season with salt and pepper to taste.
