I decided it was time to cook some lima beans and there were collard greens calling to me and then fried chicken seemed to be the only thing that would work. The boss was off to France for the holidays so it was work work work for me- like on Christmas Eve and New Year's Eve and I was feeling run down with the end of the year. I think I cooked this a few days after Christmas. We purchased some Rancho Gordo www.RanchoGordo.com Christmas Limas from the market a few weekends ago and if you can't tell from the above picture they looked and tasted a lot more like red beans than limas once cooked.
Once the beans were cooking I washed and cleaned the collards, de-spined them and chopped the leaves. I peeled and chopped onion and garlic and sauteed them in olive oil until they began to brown. Threw in the chopped collards and stirred while adding beer when necessary (any beer will do, I'm sure I was drinking Miller High Life) to prevent the greens from drying out. I cooked the greens down for a good while and tossed in a little brown sugar as well.
Next it was time to fry. Wash and pat dry the chicken. Dip first in a seasoned batter of egg then into seasoned flour. Fry until brown and crispy, which for chicken on the bone takes a remarkably long time. Salt after frying.
I did make black-eyed peas and greens on New Year's day. No pictures because the weather was gray outside and Peter was over for a visit. Hooray! P. and Peter ate Farolito and I had the good luck beans and greens. We had a good visit with Peter and he may have eaten a quesadilla everyday but I don't want to presume anything since I had to work some of the time.
And... we finally got to meet Desmond, Heidi and Tony's new little bundle of joy.