Courtesy of Splendid Table
Ingredients
6 tablespoons extra-virgin olive oil
8 ounces brown or blue oyster mushrooms chopped into ¼-inch cubes
¼ teaspoon salt
2 tablespoons soy sauce
½ teaspoon smoked paprika
5 garlic cloves, peeled and minced
½ teaspoon crushed red pepper flakes
2 cups cooked black-eyed peas
6 cups Swiss chard leaves, roughly chopped, tough stems removed
Directions
Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they start to brown, 3–4 minutes. Reduce the heat to medium and continue to cook until the mushrooms are very deeply and evenly browned, about 10 minutes longer, reducing the heat to medium-low if they begin to darken too quickly. You want them to shrivel and brown. Add the salt, soy sauce, and smoked paprika and stir until the pan is dry. Transfer the mushrooms to a bowl and set aside.
Place the remaining 3 tablespoons of oil in the pan with the garlic, black pepper and crushed red pepper flakes and cook, stirring, until the garlic is fragrant, 30 seconds to 1 minute. Add the black-eyed peas, and once they start sizzling, add the greens. Stir and shift the greens around using a slotted spoon or tongs, and once they start to wilt, after 1½–2 minutes, return the mushrooms to the pan. Cook, stirring frequently, until the greens are tender, 2–3 minutes more. Turn off the heat and serve.
The mushrooms with black-eyed peas and greens will keep, in an airtight container in the refrigerator, for up to 5 days.
Published Jan. 16, 2020