Good & Cheap Cookbook

alternate dressing
1 tbsp yogurt
1 tsp olive oil
1 tsp lemon juice
1 tsp fresh dill, chopped salt and pepper
Slice the stem of the broccoli into 1/8” discs. If you can’t get them that thin, don’t worry, but
the thinner the better if you have the patience! Once you reach the crown of the broccoli, cut
each of the florets off and slice each of them as thinly as you can as well. Set the broccoli in a
bowl. Halve and core the apples, then place the apples flat side down on your cutting board to
make them easier to slice. Slice the apples into 1/8” pieces as well, then dump them into the
same bowl. Choose either of the dressing options and prepare it by simply mixing the
ingredients together in a small bowl. Taste it and season with more salt and pepper to match
your preferences. Pour the dressing over the bowl of vegetables and mix it all together. If you
put a plate in the fridge for 10 minutes before serving the salad, it’ll stay crisp slightly longer.
For the best presentation, pile the salad as high and tight as you can manage.
BLACK-EYED PEAS AND COLLARDS
This is similar to the southern classic Hoppin’ John. If you have them, you can add more
vegetables to the base along with the onion—celery, carrot, bell pepper, and some canned
tomato would all be great in this. If you want to skip the bacon, just add smoked paprika to
replace the smoky flavor. Feeds four
1 cup dried black-eyed peas
1 tbsp butter
1 large onion, finely chopped 3 cloves garlic, finely chopped
3 strips bacon, cut into small pieces 1 bay leaf
1 large bunch collards
salt and pepper
Soak the black-eyed peas overnight in 4 cups of water. Melt the butter in a large saucepan on
medium heat. Add the onion, garlic, bacon, and bay leaf. Cover the pan with a lid and leave it
for 2 minutes. Stir occasionally and cook until the onions are translucent and the bacon is
starting to be crispy. Drain the peas and pour them into the saucepan. Cover them with water
and turn the heat down to medium-low. Cook for 30 minutes to 2 hours. The cooking time will
depend on how old the peas are, which is difficult to predict. The peas are done when you can
easily squish them on the countertop with the back of a spoon. Check on them every half hour
or so, and if water boils off, add more to cover them.
While the peas cook, line up several collards leaves on your cutting board and slice the tough
central stem away from the leaves. Discard the stems. Thoroughly wash the collards, then chop
them into bite-sized pieces. Alternatively, use your hands to tear the collards into small pieces.
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