Black-eyed peas and nourishing greens, two foods well-loved in Southern and “soul” cookery, have flavors that team companionably. Serve with baked sweet potatoes, fresh corn bread, and sliced tomatoes.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Wash the greens well. Remove and discard the stems. Trim away thick mid-ribs from the leaves. Discard them or slice thinly and use. Chop the leaves coarsely.
Step 2
Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until golden. Add the greens, cover, and steam until tender. If using Swiss chard, just the water clinging to the leaves is sufficient. For kale and collards, add 1/4 to 1/2 cup of water as needed to keep the mixture moist. Allow 3 to 5 minutes to steam Swiss chard; 10 to 15 minutes to steam the other types of greens.
Step 3
Stir in the black-eyed peas and vinegar. Season to taste with salt and pepper. Cook just until everything is heated through, and serve.
variation
Step 4
Use pink, pinto, or black beans instead of black-eyed peas.
black-eyed peas
Step 5
As the name suggests, these pale legumes have a black “eye.” Their use is prevalent in Africa, where they originated, in the American South, and in Persian cuisine. Black-eyed peas, and their smaller, browner cousin,the field pea, have a distinctive “fresh” flavor.
Step 6
Use them in marinated salads (try them in the flexible recipe for Marinated Beans, page 40) and with strong-flavored lettuces.
Step 7
Add some to cooked dark leafy greens, as in the recipe for Black-Eyed Peas with Greens (page 123).
Step 8
Black-eyed peas combine well with rice and other grains, and their flavor is enhanced by tomatoes, garlic, onions, and thyme.
nutrition information
Step 9
Calories: 171
Step 10
Total Fat: 5g
Step 11
Protein: 7g
Step 12
Carbohydrate: 24g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 110mg
