This recipe is from the ‘2021 Local Food Guide for Michigan’
South East Market and Thirteen Moons came together over a shared view of food as medicine and a goal of food sovereignty for our community. For us, that means land reparations for those without access to cultivating food and place on our terms. It means having access to food with cultural significance that our ancestors would recognize. Dishes like this remind us to prioritize feeding our souls while we feed our bodies.
Black Eyed Peas and Collard Greens in Coconut Milk
INGREDIENTS
- 16 oz black-eyed peas
- 8 oz collard greens
- 2 Tbsp of minced ginger
- 1/4 cup diced red onion
- 1/4 cup minced garlic
- 1⁄2 cup white wine
- 2 Tbsp Tamari (GF Soy)
- 2 Tbsp sea salt
- 1 Tbsp turmeric powder (3 inch root grated if fresh)
- 12 oz coconut milk
- 2 Tbsp olive oil
DIRECTIONS
Clean and chop vegetables as directed, then set to the side.
Heat oil in a medium saucepan, then cook ginger, onion, garlic, collard greens, & turmeric (if applicable) until fragrant. Add wine and reduce by half.
Once the wine is reduced, add the remaining ingredients and bring to a boil. Once it comes to a boil, let everything marry together down to a simmer for about 15 minutes.
Serve alongside roasted chicken or pork chops. Or on top of rice for a healthy vegan meal packed full of protein for a meal to go!
Chef’s Note: Although I intended for this to be a vegan meal, this recipe could benefit from some smoked bacon chunks.
BLUE CORNBREAD
- 3⁄4 cup butter, room temperature
- 3 large eggs
- 2 1⁄2 cups milk (or alternative milk)
- 2 cups all purpose flour (or alternative flour: oat flour, tapioca flour, etc)
- 1 cup cane sugar
- 1 cup organic blue cornmeal
- 4 1⁄2 tsp baking powder
- 1 tsp juniper ash (optional)
- 1 tsp sea salt
- 2 tsp xanthan gum (if using alternative flour to make gluten free)
Preheat oven to 400° F. In a standing mixer with a paddle attachment or with a whisk, cream the sugar and butter until mixed well. Add eggs and milk to the bowl of the mixer and combine at medium speed. Then in a separate bowl, mix the dry ingredients together thoroughly.
Add 1 cup of the flour mixture at a time to the wet mixture and combine on a low speed until the batter is well mixed.
Pour the batter in a well-greased 13×9 inch pan and spread evenly. Bake for about 25 minutes or until you can stick a toothpick in it and it comes out clean.
HONEY LAVENDER BUTTER
While the cornbread is cooking, simmer honey in a small saucepan, but DON’T let it come to a boil. Add lavender, then cut the heat and let it infuse until fragrant for about 5 minutes. Remove the lavender bundle and combine remaining ingredients in the mixer. Serve over cornbread and enjoy!
CHEF CAMREN STOTT, Thirteen Moons Kitchen, Grand Rapids
ALITA KELLY, Co-owner, South East Market, Grand Rapids