Modern Cotton Field Picker Lunch

About this recipe

This modern take on a traditional cotton field picker lunch offers a wholesome, nutritious meal that echoes the hearty flavors of the South. Keeping in mind contemporary cooking techniques and dietary considerations, this version provides the energy needed for the day while ensuring a delicious and comforting experience.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup red onion, diced
• 1/2 cup cherry tomatoes, halved
• 1 cup canned black-eyed peas, drained and rinsed
• 1 cup chopped collard greens
• 1 cup cooked brown rice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Directions

1. 1

   Heat olive oil in a skillet over medium heat.

2. 2

   Sauté garlic and red onion until fragrant.

3. 3

   Add cherry tomatoes and cook for 2-3 minutes.

4. 4

   Stir in black-eyed peas and collard greens.

5. 5

   Mix in cooked brown rice.

6. 6

   Season with salt, black pepper, cayenne, paprika, thyme, and oregano.

7. 7

   Cook until greens are wilted and flavors meld.

8. 8

   Serve hot.