How To Make Sea Island Red Pea-Stuffed Collards from Basic Kitchen - Best Recipe | Charleston Magazi

Ingredients

• 1 cup finely julienned yellow onions
• 1 cup finely julienned red pepper
• 1⁄2 cup harissa paste (available in the international food aisle of most stores)
• 1⁄2 cup tomato paste
• 1 lb. Sea Island red peas, soaked for at least 12 hours and drained
• 1 qt. water
• 1 lb. canned whole plum tomatoes, hand crushed to break them up
• 2 tsp. kosher salt
• 1 Tbs. olive oil
• 1½ cups julienned yellow onion
• 1½ cups finely julienned red pepper
• 1⁄2 cup harissa paste
• 2 lbs. canned plum tomatoes, hand crushed to break them up
• 12 collard leaves, washed and stems cut off