Spit peas are one of my go to’s when camping. Besides taking up no room at all to pack, they are also super easy to make. Plus they only take about an hour to cook, which is the perfect amount of time to prepare the rest of the food for a meal and sit and chill out before eating. Not to mention that they are damn freaking tasty, especially after a day frolicking through woods and paddling on water. I mean, who doesn’t like split peas? (If you say you don’t, you probably should try again because I bet you would like these)
Constnaly thinking of our next hiking, kayaking, and camping adventure has got me with split peas on the mind. Especially now that the nights are getting a little cooler. Knowing that I am gonna have a hearty, protein pack and filling meal after a day of activity is just the greatest.
And collard greens. A green that gets overlooked a lot. No super popular, well, not around these parts, which is crazy because they are SO good! They have a more pronounced flavor (in a good way) then most greens. More pungent and earthy, and slitghy salty, if that makes sense. And hold up better then any green when cooked making them perfect to toss into pots with things like spit peas . Plus they travel well. I can bring a bunch camping with me and not worry that if I leave them out for to long they will turn into slimy green mush. If it is really hot, sure they might wilt up a bit, but stick the stems in a little water, they will last all day fine. And that is all you need them to do.
So yeah, this dish is perfect for camping, but also perfect for not camping and just making at home too. Again, super easy, fast and is just a great tasting dish.
Split peas and collard greens. Topped off with mustardy cabbage slaw. Can’t wait to make this again this weekend!
To the spit pas and collard greens!
The stuff. A bunch of collard greens, some split peas, an onion, a couple carrots, some cabbage, stone ground mustard, spices which include garlic, ginger, dill, thyme, and ground mustard. And salt and pepper. And you are gonna need water too.
Start by removing the stems from the leaves of the collards. Then small dice up the carrots, the onion and the stems. Grab the collard leaves, roll them up together, then slice then into thin ribbons.
All that stuff you just cut up now gets tossed into big pot, along with all the spices.
Add in the dried peas and water. Lots and lots of water. Bring pot to boil, then reduce heat to low and loosely cover pot. Cook foe 45-50 minutes or so.
While the peas and greens are cooking, shred up some cabbage.
Add a good dollop or two of some good stone ground or Dijon mustard and mix.
Cooked until the split peas are tender and starting to fall apart. Taste and season with salt and pepper.
And then you eat. A big bowl full of the slpit peas and greens, topped with some mustardy cabbage slaw.
This is good food. Really freaking good.
Split Peas and Collard Greens with Mustardy Cabbage Slaw
serves 4-6 folks
2 cups dried split peas
8-9 cups water
1 large onion
1 bunch collard greens (about 6-7large leaves)
1 teaspoon garlic powder
1 teaspoon ginger powder
1 tablespoon dill
1 tablespoon thyme
1 teaspoon ground mustard
salt and pepper
2-3 tabespppms Dijon or stone ground mustard
1/2 head of cabbage (red and or green)
Start by removing the stems from the collards. Grab the carrots and onion and dice them up small, along with the stems. Then take the leaves of the greens and stack and roll them up together. Slice the roll into thin ribbons. Place all of it, carrots onions stems, and greens, into large pot, along with all the spices, (don’t add any salt until the end) and stick o the stove. Add in the split peas and 8 cups of water. Bring pot to a boil, then reduce to low and place a loose lid on pot. Let cook for 45 minutes to an hour, or until the spit peas are tender and just about to fall apart. If you think you might need to add more water to cook the peas through, then add another cup.
Once cooked, season with salt pepper to taste.
For the cabbage slaw,which you can make right after your start the peas, just shred up cabbage and mix it together with the mustard and set aside.
And once the split peas and collard greens are all cooked, scoop into bowls, top with some of the cabbage slaw, and eat to your face.