Recipe Contributed By Chef Casey Thompson, Folktable
Ingredients
- 1 cup dried black-eyed peas, rinsed
- 1 bay leaf
- 1 cup chopped bacon (or ¼ cup olive oil)
- 1 small onion, diced small
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- Ground black pepper, to taste
- 3 teaspoons red wine vinegar
- Extra olive oil for drizzling
- Cayenne, to taste, for seasoning
- 1 cup cherry tomatoes, halved
- ¼ cup chopped herbs such as chives, cilantro, parsley and dill
- 2 cups jasmine rice
- 1 can coconut milk
- 1 cup coconut water
- 1 teaspoon salt
- 1 cup puffed brown rice cereal
- ½ cup unsweetened coconut flakes
- 2 tablespoons coconut oil, liquified
- 3 teaspoons maple syrup
- 4 teaspoons white sesame seeds
- Salt, to taste
- 3 small bunches of young collard greens, cut into thin ribbons
- Olive oil, for drizzling
- Juice from ½ lemon
- Salt, to taste
- 4 ounces smoked trout roe (you can use less, or omit), easily found at most fish markets or better grocers
Preparation
FOR THE BLACK-EYED PEAS:
Place the peas and 4 cups water with the bay leaf in a pot. Bring the water to a boil and reduce the heat to a simmer. Cook for 30—50 minutes, or until tender. Drain and set aside.
In a cast-iron skillet over medium heat, add the bacon (or olive oil). Render until the bacon is almost crispy. Add the onion and cook with the bacon until the onion is translucent. Add the minced garlic, salt and paprika. Stir to combine. Cook this on low for another 15 minutes. Season with black pepper and red wine vinegar. Remove from the heat and allow it to cool slightly.
Adjust seasonings, adding cayenne as desired. You can use your favorite hot sauce, if you like. Fold in the tomato halves and herbs. Drizzle additional olive oil over the top like dressing a salad.
FOR THE COCONUT RICE:
Rinse the rice in a strainer until the water runs clear. Place the rice, coconut milk and coconut water with the salt in a heavy-bottomed pot. Bring the pot to a boil and reduce the heat to a simmer. Cover the pot with a lid and cook for 20 minutes. Remove the lid quickly without allowing the water from the lid to drip into the pot. Allow the rice to cook uncovered for an additional 5 minutes. Fluff the rice with a fork.
FOR THE COCONUT CRISPIES:
Preheat oven to 400°. Toss puffed rice, coconut flakes, coconut oil, maple syrup and sesame seeds on a sheet pan. Season with salt and place in the oven. Cook for 4 minutes, stirring and turning if needed and cooking an additional 2 minutes. Allow this to cool. Makes 3 cups. Use on everything!
FOR THE COLLARD GREENS:
Dress the collard greens with olive oil, the lemon juice and salt. Set aside.
TO FINISH:
In a large, wide bottomed dish, plate the rice by spreading it flatly over the bottom of the dish without smashing. Spoon the black-eyed peas over the rice including the jus but leave a 1½-inch edge of rice without covering it completely.
Completely cover the peas with the crispies. Then cover the crispies with the collard greens and any jus leftover from dressing them. Leaving a 1-inch outside ring of collard greens, then cover the collard greens with the trout roe.
Serve as a main dish or alongside an additional protein. You can also mix everything together or serve in layers in small bowls.
