Mixed greens and tomatoes with black-eyed peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Extra-virgin olive oil |
| 1 | medium | Chopped onion; (3/4 cup) |
| 3 | Scallions finely chopped; (1/3 cup) | |
| (white and light green parts) | ||
| 2 | Stalks celery; diced (1 cup) | |
| 3 | cups | Tender leafy greens |
| Such as beet greens or chard or spinach | ||
| Tough stems removed | ||
| Rinsed well and roughly chopped | ||
| 2 | larges | Tomatoes |
| Peeled and finely chopped | ||
| 1 | Cilantro sprig; stemmed and chopped | |
| 1 | pinch | Fennel seeds; crushed slightly |
| 1 | teaspoon | Coarse salt |
| ½ | teaspoon | Ground black pepper |
| 3 | cups | Cooked or canned black-eyed peas |
| Rinsed and drained if canned | ||
Directions
4 TO 6 SERVINGS DAIRY-FREE
Serve this piquant vegetable dish warm or at room temperature for lunch along with good crusty bread and a glass of wine. Feel free to substitute any white beans for black-eyed peas.
In large saucepan, heat oil over medium heat. Add onion, scallions and celery and cook, stirring often, until golden, about 10 minutes. Add 1 cup water and cook, stirring often, for 10 minutes.
Stir in greens, tomatoes, cilantro, fennel seeds, salt and pepper and cook, stirring often, for 10 minutes more.
Stir black-eyed peas into greens mixture with 3 to 4 tablespoons water.
Cook, stirring occasionally, 10 minutes to combine flavors. Adjust seasoning and serve warm or at room temperature.
PER SERVING: 213 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 330 CARB.; 0 CHOL.; 571MG SOD.; 8G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 66 Converted by MM_Buster v2.0l.