In my pantry today:
- 1/2 c ground Hot sausage
- 1.5-2c leftover New Years collards from Dad
- 1 can field peas with snaps
- 3c chicken broth
- 1 tbsp cashew butter
- 1 tbsp garlic powder
- 1 tsp asafoetida
- 1tsp McCormick’s Hamburger Seasoning
Cook your sausage in a medium pot on M, breaking it up as it browns until it is as finely crumbled as possible. Once that is accomplished, throw in the collards and (well drained but not rinsed) can of field peas. Toss them with the sausage crumbles, using the grease to get everything nice and flavorful. Add asafoetida, garlic and McCormick’s; stir. Add chicken broth and bring to a very gentle boil. As the temperature is increasing, add the cashew butter. Stir until the cashew butter is completely melted into the stock. Once it is, turn heat to the lowest setting you’ve got and let sit until dinner time.
Because the low tonight is 23° there seems fewer better options than soup (besides, beans weren’t soaked for chili). For leftovers, there are rarely other options after a few days. While using them all is a goal towards which I strive, I no longer recognize leftovers as edible once they’ve been in the fridge for a few days. They will taste like the fridge. So the rest of the holiday collards — for this was only approximately half of what there was — are in the freezer. Because no one in their right mind wastes good greens.