Black Eyed Pea Stew, Blackened Brussels, Collard Shoestrings with Rock Salt

Thick, hearty stew with black eyed peas, carrots, green peppers, celery and onion. Shredded collard shoestrings tossed in rock salt and brussel sprouts, blackened and roasted.

Black Eyed Pea Stew

2 tbl extra virgin olive oil
1 yellow onion, small dice
1 carrot, small dice
1 celery stalk, small dice
1/2 green pepper, small dice
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp file powder
1 cup canned diced tomatoes
1 cup vegetable broth
2-15oz cans black eyed peas, drained, divided

In a large soup pot, heat the oil and saute the onions with a pinch of salt until soft and translucent. Add the carrots, celery and green pepper and saute 10 minutes more until the vegetables just start to soften. Add the garlic, salt, pepper, cumin and file powder and stir to combine. Saute 3 minutes more. Deglaze the bottom of the pan with the vegetable broth and add the diced tomatoes and 1 1/2 cans of black eyed peas. Bring the stew to a boil, then reduce to a simmer and cook, covered, for 20 minutes.
Transfer the soup to a blender or use an immersion blender and puree the stew 80%. You want to obtain the consistency of bean dip. Once done, add the remaining 1/2 can of peas and simmer for 5 minutes more. Taste and adjust seasonings and serve.

Blackened Brussels

9 brussel sprouts, ends slightly trimmed and outer leaves removed
1 tbl creole seasoning
pinch of salt
1/4 tsp pepper
2 tbl extra virgin olive oil
1/2 tsp liquid smoke

If putting on skewers: soak wood skewers for 20 minutes so they don't burn in the oven.
Preheat the oven to 375 and line a baking sheet with foil.
Combine the creole seasoning with salt and pepper. In another small bowl, combine the oil and liquid smoke.
Put 3 brussel sprouts on each skewer then coat individually with the seasoning mix on all sides.
Lay on the baking sheet and drizzle all the sprouts with the oil/liquid smoke.
Roast in the oven for 15 minutes, turning once after 7 minutes.

Collard Shoestrings with Rock Salt

1/2 bunch collards, stems removed and thinly sliced
2 tbl extra virgin olive oil
2 tbl nutritional yeast
2 tsp rock salt or coarse sea salt

Preheat the oven to 375.
Toss the collard greens with the remaining ingredients and lay in a single layer on a baking sheet lined with foil.
Bake for 15 minutes or until crisp and chip-like.