After an evening of New Year’s Eve revelry, when I finally stumble out of bed, this is what I’ll be making: a hearty saute of blackeyed peas and mustard greens with a touch of ham and basted eggs. Top if off with a hearty dose of sriracha hot sauce (Bon Appetit’s ingredient of the year, incidentally) and it’s a surefire way to kick out that hangover and get the new decade started on the right foot. Seven ingredients, one skillet, and fifteen minutes is all it takes. Promise! –Megan B. Click for New Year’s yumminess.
blackeyed greens and eggs
serves 2-4 depending on appetites
1 can (approx 15 oz) blackeyed peas, drained and rinsed (or 1.5 c home-cooked beans)
1/2 onion, chopped
3 cloves garlic, minced
1 bunch mustard greens (or collards, turnips, etc.), stemmed and chopped
1-2 tbs sriracha hot sauce (or your favorite hot sauce)
1 oz chopped ham (optional)
Heat 2 tbs olive oil in a large skillet over medium heat. Add onions and saute for about 3 minutes. Throw in the peas, garlic and greens (and ham if you wish), season with salt and pepper, and stir to incorporate. Cover and cook for 4-5 more minutes, until the greens really soften. Make 4indentations in the mixture with a spoon, and crack an egg into each one. Season each with salt and pepper, and replace the lid until they are done — around 4 minutes. Drizzle with sriracha to taste. Serve with strong coffee and lots of water!