Cooking with BLAC: Feeding the Soul

• Remove and discard stems and discolored spots from collards; rinse with cold water. Drain; tear into 1-inch pieces.
• Bring collards, ham hocks, and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
• Toss together chopped ham and hot sauce; cook in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until browned.
• Add onion and garlic; saute until tender. Stir in collards, ham hocks, potato, and remaining ingredients. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 45 minutes.
• Remove meat from hocks; discard hocks. Return meat to soup.

• Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
• Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
• Cook stirring occasionally, until the onions have browned, about 20 minutes.
• Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt.
• Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
• Cut the mustard greens off their stems and wash them. Simmer in salted water to cover until tender, a few minutes, then transfer to a strainer, rinse with cool water, and chop. Stir them into the beans.
• Taste once more for salt and season with plenty of pepper.
• Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side.

• Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
• Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

Fritters

• Preheat oven to 350 degrees F.
• Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
• Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
• Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
• Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
• Top with the onion jam and garnish with the green onions.

Onion Jam

• Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
• Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.