I wanted to make black eyed peas with sauteed eggplant since we have lots of delicious eggplants in our vegetable box, but since my six year old claims he does not like eggplant, I substituted broccoli.


I boiled the broccoli for about five minutes before adding it to a hot pan of olive oil so it wouldn’t be too crunchy, then I added a pound of black eyed peas, pre-cooked, and sauteed everything in the hot oil for seven minutes, then sprinkled it with a bit of course sea salt. We served this with a hamburger and Haagen Daaz vanilla ice cream for desert.