In days of yore, black-eyed peas were considered a basic ingredient in almost all Southern households, something taken for granted, a food to be cooked with fatback or hog jowls and cooked for hours, with collard greens and turnip greens simmering in separate pots. I had reached a certain adulthood when I discovered that they can be delectable when dressed with a vinaigrette sauce (always referred to in my childhood as a French dressing). Here is my version of a great Southern ingredient adapted à la Francaise.
© 1987 Craig Claiborne estate. All rights reserved.