Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits

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This stew is very sweet, so that meant that some of my eaters loved it and others didn’t. I thought it had a nice flavour but I’d start by cutting the sugar and then add it in until it is a sweetness you like. I’d never cooked with collard greens before (in fact I didn’t know they’d be in stock here in Vancouver Canada!) but they were fantastic and frankly I’d double or triple the amount of greens in this if I made it again.

Published by Heather Piwowar

Cofounder of @our_research, the nonprofit behind Unsub, Unpaywall, and other tools to power open science. she/her. Adore cookies+cycling+reading+my fam.

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