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12
or More Servings.Easy
Published 1987
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 ad