Once again, I did not follow the recipe exactly (although this time I came pretty close). I happen to have a great local store for picking up fresh veggies so I went with fresh snap peas and fresh pearl onions. I had never cooked with pearl onions before, and let me tell you, there must be a trick that I’m unaware of because I cried my eyes out while peeling each individual little onion. I wasn’t even cutting them. It was a time-consuming, difficult project. If you try this recipe, follow Jen’s advice and use frozen pearl onions. Along with switching from frozen to fresh, I also added ribboned collards that I had in the refrigerator and I added some of the greens from the carrot tops for a little nutritional boost. Instead of the biscuit crust, which sounded delicious, I made corn bread because I already had ingredients for that.
This meal was well worth the time involved and the time wasn’t all spent preparing the food. There were a couple of steps that required waiting for 30 minutes, which was the perfect amount of time to fold laundry and get some other cleaning done. I will definitely save this recipe.
You can find the original and full recipe here.
Enjoy!
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