saltedkitchen.com
Rinse the cauliflower and collard greens with water right before cooking to prevent them from burning in the pan.
Ingredients
1/2 cup pearled barley
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon greek yogurt
1 teaspoon dijon mustard
5 plus 2 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper
1 small cauliflower, cut into bite-size florets
1 bunch collard greens, stems removed and chopped
1 (15oz) can black eyed peas, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
Directions
In a small saucepan, bring the barley and 2 1/2 cups of water to a boil
over high heat. Reduce the heat to a simmer over low heat and cover with
a lid. Cook the barley for 20 to 25 minutes until tender. Drain and
transfer to a large serving bowl.
In a small bowl, whisk together the lemon zest, lemon juice, yogurt,
dijon mustard, and 5 tablespoons of olive oil. Season with salt and
pepper.
In a large saute pan, heat the remaining 2 tablespoons of olive oil
over medium heat. Add the cauliflower and season with salt and pepper.
Cook for 8 to 10 minutes, stirring once or twice until browned. Add 1/4
cup of water and the collard greens. Season with salt and pepper. Cover
and cook for 2 to 3 minutes until cauliflower is tender and greens have
wilted. Turn off the heat. Transfer to the serving bowl.
Add the beans, parsley, and tarragon. Drizzle with half of the
dressing and toss to coat. Season with salt and pepper to taste. Serve
remaining dressing on the side.
4 to 6 servings
