Black Eyed Peas
By Curtis Aikens

Ingredients
1 pound dried black eyed peas, soaked overnight
1/2 stick (2 ounces) butter or margarine
1 large onion, cut into big cubes
1 large shallot, quartered
3-4 cups water
1/4 green bell pepper, cored, seeded and chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender.

Total Time: 1 hr 25 min

For more recipes from celebrity Chef and Conyers resident Curtis Aikens, go to http://curtisaikens.com/recipes/

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Slow Cooked Collard Greens
By Shelly Alexander
Serves 4-6

Ingredients
4 large bunches collards greens (8 cups)
1 tablespoon extra virgin olive oil
4 peeled garlic cloves-minced
1 small dried chipotle chili pepper-seeds and stems removed and diced
1 medium peeled white onion-diced
1 tablespoon raw apple cider vinegar
2 teaspoons coconut sugar or Rapadura
2 tablespoons white wine
4 cups vegetable stock

1. Prepare the greens for cooking. Remove large ribs from greens, stack 4 or 5 leaves on top of each other, roll into a tight cylinder, and slice lengthwise into large ribbons. Place cut greens in a clean sterilized sink filled with cold water and 1 teaspoon of sea salt and clean dirt off thoroughly. This may take several changes of water. Transfer greens to a strainer or salad spinner and allow water to drain off.

2. Heat 1 tablespoon of olive oil on medium heat in a large pot and add minced garlic, chipotle pepper, and onions. Cook for 2 minutes, stirring frequently so vegetables don't burn. Add greens and sprinkle with apple cider vinegar, sweetener of choice, sea salt, and black pepper to taste. Add wine and vegetable stock, cover and cook for 45-60 minutes or until tender. Taste and adjust seasoning if needed. Enjoy immediately.