Sleek is not a terribly well known dish, which is a shame. I first tasted it at Ali Baba in Pittsburgh and spent years trying to find a recipe in a cookbook. I reverse engineered the thing in the end. I have lately found a couple of recipes online, but none I like better than my own:
1 15-oz can black eyed peas
1 bunch chard or kale, chopped
6 c. onions, sweet, sliced
1.5 c. bulgur wheat
2 T. lemon juice
4 garlic cloves, minced or pressed
24 oz (or so) water or broth
1 t. salt (less if using broth)
salt and pepper to taste
olive oil as needed for skillet
Carmelize 6 c. onions in a little olive oil in a big skillet. This takes 30-45 minutes. Toward the end, when the onions are looking brown and delicious, add garlic and brown it too. Add the greens and lemon juice, and cover. Cook just until wilted. Add bulgur, salt, and your broth/water. Cover and simmer until cooked, about 15 minutes. Add black eyed peas and heat through. Add black pepper and any additional salt to taste, maybe additional lemon juice to liven it up.
1 15-oz can black eyed peas1 bunch chard or kale, chopped
6 c. onions, sweet, sliced
1.5 c. bulgur wheat
2 T. lemon juice
4 garlic cloves, minced or pressed
24 oz (or so) water or broth
1 t. salt (less if using broth)
salt and pepper to taste
olive oil as needed for skillet
Carmelize 6 c. onions in a little olive oil in a big skillet. This takes 30-45 minutes. Toward the end, when the onions are looking brown and delicious, add garlic and brown it too. Add the greens and lemon juice, and cover. Cook just until wilted. Add bulgur, salt, and your broth/water. Cover and simmer until cooked, about 15 minutes. Add black eyed peas and heat through. Add black pepper and any additional salt to taste, maybe additional lemon juice to liven it up.
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