Spicy Black-Eyed Pea & Collard Green Salad

Ingredients

• 1 tablespoon neutral oil, such as grapeseed or canola
• 1 small shallot, chopped
• 1 clove garlic, thinly sliced
• 1/2 cup finely chopped yellow and/or red bell pepper
• 1 cup thinly sliced collard greens, coarsely chopped
• 1/2 teaspoon harissa paste (see Note)
• 0.25 - 0.5 teaspoon peri-peri sauce (see Note)
• 2 cups cooked black-eyed peas or 1 15-ounce can no-salt-added black-eyed peas, rinsed
• 1/2 teaspoon turbinado sugar
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground pepper
• 1/4 cup roughly chopped stemmed flat-leaf parsley
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped preserved lemon
• 1 medium tomato, chopped

Instructions

1. Heat neutral oil in a medium skillet over medium heat. Add shallot and garlic; cook, stirring, until fragrant and slightly golden, 1 to 2 minutes. Add bell pepper; cook, stirring occasionally, until starting to soften, 1 to 3 minutes. Add collard greens; cook, stirring, until slightly wilted, 1 to 2 minutes. Stir in harissa and peri-peri sauce, then mix in black-eyed peas. Season with sugar, salt and pepper. Reduce heat to low; cook, stirring occasionally, 3 to 5 minutes. Taste and adjust seasoning, if desired.
2. Transfer the mixture to a medium bowl. Add parsley, olive oil, lemon juice and preserved lemon; mix well. Fold in tomato and adjust seasoning, if desired.