This one’s quick.

I had a southern craving, some collards, and some black-eyed peas. I sautéed up the greens with some onions and tossed in the peas. I seasoned with garlic and cayenne pepper.

Too much cayenne pepper, it turns out. Please be careful.

I also tossed some broccoli with olive oil, salt, and pepper and roasted it for 20 minutes at 400 degrees. The trick to roasty broccoli is to let it stay roasty a little longer than you would otherwise. Extra roasty = extra good.