Sauteed Collard Greens and Black-Eyed Peas With Dijon Mustard Recipe - Food.com
This is one my mother, who's a very good cook, found in her local paper and adapted. I've not made it yet, but she swears by it.
Ingredients
- 1 lb collard greens (substitute turnip, mustard, or beet greens)
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1/4 cup sour cream
- 1 tablespoon dijon-style mustard or 1 tablespoon horseradish
- 1 pinch ground cayenne pepper (or to taste)
- salt and pepper
- 1 (14 ounce) can black-eyed peas
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