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1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the onion, red bell pepper and celery and sweat for 6 to 8 minutes until soft. Stir in half the garlic, the thyme and 1 teaspoon of the smoked paprika and cook 1 minute.
3 tbsp Olive oil,
2 clove Garlic,
1 tsp Smoked paprika,
1 piece Yellow onion,
1 piece Red bell pepper,
2 piece Celery stalks,
1 tsp Dried thyme
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2. Drain and rinse the black-eyed peas, then add them to the pot with the broth, half the salt and the black pepper. Add the whole Scotch bonnet if using, for fragrance without much heat. Simmer 15 minutes until saucy, then remove the pepper and stir in the apple cider vinegar.
1 tsp Salt,
0.5 tsp Black pepper,
3 can Cooked black-eyed peas,
1 cup Chicken or vegetable broth,
1 tbsp Apple cider vinegar,
1 piece Scotch bonnet pepper or mild chili (optional)
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3. Remove the stems from the collard greens and slice the leaves into ribbons. Heat 1 tablespoon olive oil in a large pan over medium heat, add the remaining garlic and the ginger and cook 1 minute. Add the collard greens in batches with a splash of water and braise, covered, 20 to 25 minutes until tender. Season with a pinch of salt and pepper. Cool and refrigerate both sides if making ahead.
3 tbsp Olive oil,
3 clove Garlic,
1 tbsp Fresh ginger,
0.5 tsp Salt,
0.5 tsp Black pepper,
2 lb Collard greens
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4. Zest one orange, then juice both oranges and the lemon into a small saucepan. Add the honey, remaining smoked paprika and a pinch of salt. Simmer over medium heat 8 to 10 minutes until reduced and syrupy.
2 pieces Orange,
1 piece Lemon,
3 tbsp Honey,
1 tsp Smoked paprika,
0.5 tsp Salt
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5. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Pat the salmon dry, rub with the remaining olive oil, and season with the remaining salt and pepper. Place skin-side down on the sheet and brush with half the glaze.
6 piece Kosher salmon fillets,
3 tbsp Olive oil,
0.5 tsp Salt,
0.2 tsp Black pepper
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6. Bake 12 to 15 minutes until the salmon is opaque and flakes easily, reaching 145°F (63°C) inside. Brush with the remaining glaze during the last 2 minutes. Gently reheat the black-eyed peas and greens on the stove until hot.
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7. Spoon the peas and greens onto plates, top with salmon, and sprinkle with parsley. Refrigerate leftovers promptly and use within 2 days.
0.2 cup Fresh parsley (garnish)
