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