Ravioli a la Stevie with Collard Green Salad

serves 2

8oz package frozen Ravioli (I used Garlic & Gorgonzola)
4oz fresh Basil Pesto (thanks mom!)
1-2 cups sprouted Black Eyed Peas

10 leaves of Collard Greens, stemmed and sliced
1 Anaheim or Fresno pepper (need species conformation)
1 Tbsp Lemon Juice
Salt and Pepper, to taste

Fresh grated Parmesan


Cook the ravioli, mix with the pesto and Black Eyes Peas.

Sautee half of the collard greens on medium heat with the chili pepper and salt. About 4 minutes. Remove from heat, and in a separate bowl, combine with the uncooked greens and stir until well mixed. Add lemon juice, pepper, and more salt if desired. The steam from the cooked collard greens, along with the lemon juice will help to soften the remaining greens without cooking them.

Sprinkle everything with a little Parmesan and enjoy!