Fennel-Scented Black-eyed Peas and Wild Greens - Greek - 6 pts

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Fennel-Scented Black-eyed Peas and Wild Greens -

Greek - 6 pts

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : LowFat (Less than 30%) Veggie

WW

 

Amount Measure Ingredient -- Preparation

Method

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2 cups black-eyed peas -- (1 pound)

3 cups diced yellow onion -- 1/4”

dice

3 tablespoons olive oil

1 cup diced carrots -- 1/4” dice

1 cup diced celery -- leaves

included, 1/4” dice

1 cup diced leeks -- white and light

green parts only, 1/4” dice

1 cup diced fennel bulb -- 1/4” dice

2 tablespoons minced garlic

1 1/2 teaspoons Aleppo pepper -- 1 – 2 tsp to

taste or 1/2 - 1 tsp. crushed red pepper (optional)

2 teaspoons fennel -- crushed

1 1/2 teaspoons black pepper -- 1 – 2 tsp. to

taste

1 teaspoon fine sea salt -- or 2 tsp.

coarse sea salt

3 tablespoons tomato paste

8 cups water -- 6 - 10 cups as

preferred

3 bay leaves

1 pound cleaned mixed greens -- (wild

greens, kale, Swiss chard, spinach, escarole) tough

stems removed and greens cut into 1/4” strips

1 cup freshly grated parmesan cheese

-- (optional)

 

 

Spread out the black-eyed peas in a pan and inspect

carefully, removing any pebbles, debris, or damaged

peas. Put the peas in a large pot, and add enough

water to cover them by 2 inches. Bring the water to a

boil, and boil the peas for 5 minutes. Turn off the

heat and let the peas soak in the hot water while you

dice the vegetables.

 

When the vegetables are ready, drain and rinse the

peas. Rinse out and dry the pot and return it to the

burner.

 

Sauté the onions, lightly seasoned with salt and

freshly ground black pepper, in olive oil until they

soften and start to turn golden. Add the carrots,

celery, leeks, fennel, garlic, Aleppo pepper, crushed

fennel, black pepper, and salt, and sauté for two

minutes. Stir in the tomato paste until it is evenly

distributed in the vegetables. Stir in the water, bay

leaves, and greens. Bring the water to a boil, turn

down the heat, and simmer for 45 minutes, or until the

beans are done and the flavors have blended. Taste and

adjust the seasoning with salt or freshly ground black

pepper as needed.

 

Serve with grated parmesan cheese on the side for

sprinkling over the soup (or slices of feta cheese),

Roasted Kalamata Olives, and crusty bread.

 

Serves 8

 

Description:

" 6 pts "

Source:

" Tastes Like Home by Laurie Constantino "

S(Formatted by Chupa Babi):

" 12.28.07 "

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Per Serving (excluding unknown items): 297 Calories;

9g Fat (26.0% calories from fat); 17g Protein; 40g

Carbohydrate; 9g Dietary Fiber; 8mg Cholesterol; 292mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean

Meat; 2 1/2 Vegetable; 1 Fat.

 

NOTES : AuthorNote: We like spicy fare, so I make this

with the larger amounts of Aleppo and black peppers.

If you prefer less highly seasoned food, use the

smaller amounts of peppers, or leave out the Aleppo

pepper entirely. In Greece, black-eyed peas are made

with the smaller amount of water and served with most

of it cooked off. With the larger amount of liquid

called for in the recipe, this makes a warming and

delicious winter soup.

 

 

Nutr. Assoc. : 0 0 0 0 0 902671 26546 0 4714 0 0 0 0 0

0 4163 0 0

 

 

 

 

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