Collard & Benne Seed Salad (serves 6)
3 c brown rice, cooked
1 1/2 c black-eyed peas, frozen
2 c water
1 1/4 tsp salt, divided
1 bunch collards, rinsed and torn from the stalk
6 tbs olive oil, divided
1/4 tsp red pepper flakes
1 tbs sesame seeds (benne seeds), toasted
3 tbs apple cider vinegar
2 tbs Dijon mustard
1/2 tsp sugar
1/4 tsp toasted sesame oil
Cracked black pepper, to taste
- In a small saucepan, bring the black-eyed peas and water to a boil. Add 1 tsp of salt and cover the pot. Reduce the heat to a simmer and cook the peas until tender, about 25 minutes. Drain and set aside.
- Heat the oven to 350º. In a large bowl, toss the collards with 2 tablespoons of olive oil and the red pepper flakes. Spread the collards out in an even layer on baking sheets. Cook them in the oven until crispy, 6-10 minutes.
- While the collards cook, prepare the dressing. Whisk together the vinegar and mustard in a small bowl. Whisk the remaining 4 tablespoons of olive oil in a slow, steady stream. Add the remaining 1/4 teaspoon of salt, the sugar, sesame oil, and pepper. Whisk to combine.
- In a large bowl, combine rice and black-eyed peas. Add collards and sesame seeds and toss to combine. Serve in large portions and drizzle with the mustard dressing.