"Pudding" of Greens, Bread And Black-eyed Peas
- Total Time
- About 1 hour
- Rating
- Notes
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Ingredients
Yield:4 to 5 servings
- ¼cup olive oil
- 1medium onion, chopped
- 1large clove garlic, minced
- 8cups washed romaine, escarole or chicory, chopped coarse
- Salt and pepper to taste
- 4cups hot chicken or beef stock, salted to taste
- 1½cups drained canned black-eyed peas or cannellini (white kidney beans)
- Soft butter (or olive oil) for spreading on bread About 9 slices stale white bread, preferably homemade, lightly toasted
- Grated Parmesan cheese
Preparation
- Step 1
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent but not browned. Add the greens, raise the heat and saute, stirring constantly, until the greens wilt. Season to taste with salt and pepper and remove from the heat.
- Step 2
Preheat oven to 350 degrees.
- Step 3
Put ⅓ cups stock in the bottom of a deep, 2- or 3-quart ovenproof casserole and add ⅓ of the black-eyed peas and ⅓ of the wilted greens. Butter (or oil) the bread slices lightly and layer 3 of them in the bottom of the casserole. Using another third of all the ingredients, make a second layer of stock, peas, greens and bread, and then a third layer. Make sure the bread on top is well soaked with stock.
- Step 4
Cover the casserole and bake 40 minutes. The finished dish should have the consistency of a rather wet bread pudding. Serve topped with grated cheese.
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Yvette
This was just awful. I'm a pretty experienced cook and good at following recipes but this was just soggy bread with wilted greens. And I even added some corn and green beans to bulk it up a bit. When the description said this was like "wet bread pudding" I should have listened cause that really is what it is and it doesn't sound appetizing. I wouldn't even make it again to try and fix it.
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