Black-Eyed Peas with Greens & Smoked Tofu - Southern USA

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Black-Eyed Peas with Greens & Smoked Tofu - Southern

USA

2 teaspoons canola oil

1 large onion, sliced

1 16-ounce package frozen black-eyed peas

1 16-ounce package frozen chopped mustard greens or

spinach

1 8-ounce package baked, seasoned and smoked tofu, cut

into 1/2-inch dice

4 cups water

2 teaspoons hot pepper sauce, plus more to taste

1 teaspoon salt

Freshly ground pepper to taste

 

 

 

 

 

1. Heat oil in a 3-quart saucepan over medium heat.

Add onion and cook, stirring occasionally, until well

browned, about 10 minutes.

2. Stir in peas, greens, tofu, water, hot sauce, salt

and pepper; bring to a boil over high heat. Reduce

heat to low, cover and cook until greens and peas are

tender, about 25 minutes. Adjust seasoning with salt,

pepper and hot sauce, if desired. Serve immediately.

 

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per serving: 150 calories; 5 g

fat (1 g sat, 1 g mono); 0 mg cholesterol; 18 g

carbohydrate; 12 g protein; 6 g fiber; 598 mg sodium;

447 mg potassium.

 

Nutrition bonus: Vitamin A (177% daily value), Vitamin

C (36% dv), Folate (28% dv), Magnesium (23% dv),

Calcium (19% dv), Iron (17% dv).

 

1 Carbohydrate Serving

 

Source: EatingWell, September 1997

Formatted by Chupa Babi: 11.24.05

 

Low Calorie | Low Carb | High Fiber | Low Cholesterol

| Low Sat Fat | High Calcium | Heart Healthy | Healthy

Weight

 

AuthorNote: In the South, black-eyed peas and greens

are traditionally eaten on New Year’s Day to bring

good luck and prosperity to the New Year. We like this

stew anytime of year. Make it a meal: Spoon the

black-eyed peas over white or brown rice.

 

 

ChupaNote: I put a teaspoon of red pepper flakes in

the hot oil before adding the onion. Added a couple of

handfuls of minced red/yellow/orange bell pepper 5

mins before the end of cooking time. Served with bowls

of mixed brown & white texmati rice, orzo and cocous

(so guests had a choice), and a wide array of

different vinegars. Corn bread on the side.

 

This made up really quickly. But I wonder what it

would be like cooked slowly, flavors blending in slow

cooker?

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