Nacho Greens and Pigeon Peas

In the South, we eat Collard Greens on January 1st to bring us wealth in the new year. I would prefer tacos. So I made collard greens into tacos. You can put it atop nacho chips, in taco shells, over Spanish rice, as pepper stuffing, rolled into a burrito or enchilada, and so much more.

1 bunch collard greens, washed very well
12 oz cook and drained pigeon peas (canned are easy to find in the Hispanic foods or Caribbean foods section of your market)
12 oz green chile and tomatillio salsa
Juice of 1 lime
1 tsp cumin
1 tsp oregano
1 tsp chile powder
3+ cloves minced garlic

I make green chile and tomatillo salsa with peppers from my garden. You can buy a prepared salsa verde or make a quick one by combining 1 cup each chopped green chiles, white onions, and tomatillos with 3 TB white vinegar, juice of 1 lime, and salt and pepper to taste.

For the nacho greens:
After collards are well washed, roll and chiffonade cut them so they are as thin as possible. Cut to the bottom of the leaf. The stalks are not used in this dish. Save them for a veggie pie or crudite. I give my collard stems to the dogs.

Place greens in a large skillet or wok with vinegar and citrus juice. Heat pan on medium. Put lid over the greens to help them wilt. They will cook down considerably.

Add salsa and seasonings. Stir fry to coat greens. Add pigeon peas and turn heat to low. Cover and let heat through 5 minutes. Salt and pepper to taste.

I like this served with avocado cubes and Jalepeno Tabasco sauce.

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