35 WWW.CHARLESTONWOMENPODCAST.COM | WWW.READCW.COM | WWW.INSTAGRAM.COM/CHARLESTONWOMEN Recipe FOOD + BEVERAGE Rhonda Mitchell, founder of the Drizzled Pear Catering Co., shared her healthy and delicious recipe for Sea Island Red Pea and Collard Green Stew with Carolina Gold Rice, which she said draws deeply from Gullah Geechee ingredients, flavors and culinary traditions. She explained that her approach is to “reinterpret these traditions through our lens while honoring their history, rather than preparing generational recipes in their original form. The flavors and cultural roots remain, but the technique and presentation reflect our style.” Enjoy Mitchell’s modern twist on a historical dish as instructed in the recipe below. Yield: 12 servings Prep time: 20 minutes, plus soaking time Cook time: Approximately 1 hour INGREDIENTS • 2 tablespoons olive oil • 3 celery ribs, finely diced • 2 medium carrots, finely diced • 1 small onion, finely diced • ½ teaspoon kosher salt, plus more to taste • 3 garlic cloves, minced • 2 teaspoons mild Jamaican curry powder • 1 teaspoon hot Jamaican curry powder • 1 teaspoon smoked paprika • 4 cups soaked Sea Island red peas, measured after soaking • 8 cups vegetable stock • 2 bay leaves • 1 (14.5-ounce) can petite diced tomatoes, drained • 1 cup full-fat coconut milk • 5 cups packed chopped collard greens • Freshly cracked black pepper, to taste • Cooked Carolina Gold rice, for serving PREPARATION Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the celery, carrots, onion and ½ teaspoon kosher salt. Cook, stirring occasionally, until the vegetables are tender and lightly caramelized, 8 to 10 minutes. Add the garlic and cook for 1 minute, until fragrant. Stir in the mild and hot Jamaican curry powders and smoked paprika. Cook, stirring constantly, for 1 to 2 minutes to bloom the spices. Add the vegetable stock, soaked Sea Island red peas and bay leaves. Bring to a boil, then reduce the heat to simmer. Cook for 35 to 40 minutes, or until the peas are tender. Stir in the drained tomatoes and simmer for an additional 5 minutes. Transfer 3 cups of the stew to a blender and carefully blend until smooth. Return the purée to the pot and stir to incorporate. Stir in the coconut milk and collard greens. Return the stew to a gentle simmer and cook for approximately 10 minutes, or until the collard greens are tender. Remove and discard the bay leaves. Season to taste with additional kosher salt and freshly cracked black pepper. Spoon the stew over warm Carolina Gold rice and serve. SEA ISLAND RED PEA AND COLLARD GREEN STEW WITH CAROLINA GOLD RICE BY SARAH ROSE Sea Island red pea and collard green stew with Carolina Gold Rice and prepped collard greens, photos courtesy of The Drizzled Pear Catering Co.
RkJQdWJsaXNoZXIy MjcyNTM1