Black eyed pea~ kale & turnip green soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Black-eyed peas, fresh, or |
| Dry soaked at least 4 hours | ||
| 1 | teaspoon | Salt |
| 2½ | tablespoon | Olive oil (divided use) |
| 12 | ounces | Mixed kale and turnip greens |
| 1 | large | Red onion, chopped |
| 3 | larges | Garlic cloves, minced |
| 2 | cups | Vegetable or chicken stock |
| ½ | To 1 teaspoon hot pepper | |
| Sauce | ||
| 1 | Roasted red bell pepper, | |
| Peeled, seeded and diced | ||
| Pepper | ||
Directions
Drain and rinse peas; place in a large pot. Cover with 2 inches water, add salt and 1½ teaspoons olive oil. Cook over moderate heat for 40 to 45 minutes, or until almost tender. Meanwhile, wash the greens, discard large stems and tear or chop leaves into large bite-size pieces. Chop the smaller stems into ½ inch pieces. In a small pan, saute the chopped stems, onion and garlic in remaining olive oil over medium heat for about 5 minutes. Add to the peas along with the greens, stock and pepper sauce; cook for 10 minutes. Add the bell pepper and season with salt and pepper. Cook 5 minutes longer, or until peas and greens are done. Makes 6 servings.
Per serving: Calories 343 Fat 7g No cholesterol Sodium 655 percent calories from fat 17%
Source: The Greens Book Dallas Morning News-Food 10/2/96 Typos by Bobbie Beers