There weren’t too many new items at the market this week that I have never cooked before – the only thing I could find was Baby Collard Greens. So I grabbed a bag of those and I couldn’t pass up the beautiful radishes.
I sauteed some guanciale in a skillet and added bunching onions, baby collard greens (I didn’t boil them since they were so small), sea salt and fresh ground pepper. I served them with a side of black-eyed peas simply seasoned with extra virgin olive oil, sea salt & fresh ground pepper. Since it takes a while for the black-eyed peas to boil (40 mins) we ate a roast beef wrap while we cooked.
