Recipe 5: BBQ Black-eyed Pea-Collard Rolls from Veganomicon (Isa Chandra Moskowitz & Terry Hope Romero)
Yep, our first snow of the year! I got to see some snow a month ago when I went up to Chincoteague, though. Since we had a snow day, I used the time to use up the random collards and mushrooms that I had in the fridge. I guess I knew in advance that I would have a random snow day and that I would want to spend a lot of time getting the stove messy.
The recipe is available here on Google books. These were a lot of work, I think, considering. It tasted good and there are plenty rolls and barbecue sauce in the fridge for later. If they heat up well, then I could see doing this again to make them ahead. They make a lovely presentation, at least.
I made the black-eyed peas from a bag in the pantry. I figure I’ll freeze the extra. Or maybe grab another bunch of collard greens and have just the innards of this as a delicious side!