I started working on a paper early Saturday morning. At 11 a.m. I realized I hadn’t eaten a thing. Brunch time!
I sauteed red onion and maitake mushrooms in olive oil. I added two pinches of cayenne pepper and sauteed for a few minutes more. I added leftover black-eyed peas (about 1/2 a cup), fresh collard greens (about 4 large leaves, torn into small pieces) and 1/4 cup fire roasted diced tomatoes (canned). I simmered 3 – 5 minutes and served over a toasted spelt English muffin.
