Black-Eyed Peas with Greens

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Black-Eyed Peas with Greens

4 cups vegetable broth

3 cups water

2 cups fresh black-eyed peas

2 tablespoons butter

2 cups finely chopped red onion

6 cups coarsely chopped Swiss chard (about 1 pound)

1/2 teaspoon pepper

1 tablespoon hot pepper vinegar (such as Crystal)

 

 

 

 

Combine first 3 ingredients in a Dutch oven; bring to a boil. Reduce

heat; simmer, partially covered, 30 minutes or until tender. Remove

from heat.

Heat butter in a large skillet over medium-high heat. Add onion; sauté

5 minutes. Add Swiss chard and pepper. Sauté 3 minutes or until

wilted; stir in vinegar. Add onion mixture to peas; stir.

 

Yield: 9 servings (serving size: 1 cup)

 

CALORIES 185 (18% from fat); FAT 3.6g (sat 1.7g,mono 0.8g,poly 0.4g);

PROTEIN 11g; CHOLESTEROL 7mg; CALCIUM 75mg; SODIUM 586mg; FIBER 5.4g;

IRON 4.1mg; CARBOHYDRATE 30g

 

Source: Cooking Light, MAY 2003

Formatted by Chupa Babi in MC: 10.25.06

 

For a more peppery flavor, use turnip or mustard greens in this

recipe.

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