Sunday: Escarole with black-eyed peas

When in doubt about what to do with the big head of escarole in the fridge... go for beans and greens.

After soaking some black-eyed peas for a while, simmer them in the minimal amount of water with onion, garlic, bay leaf, diced bacon, and some chicken bouillon. When the beans are tender, add some diced salami, olive oil, and chopped escarole. Cook until the escarole is tender, then serve with some extra olive oil. mmmm

As a side I did glazed turnips following a recipe from AFK: cut turnips into 1/2cm thick matchsticks, steam until they start to get tender. Transfer to a pan with a bit of butter, salt, some sugar, and a splash of water. Simmer uncovered until the liquid is mostly absorbed/evaporated and the turnips are tender.

Of course we also did a green salad.