Persian Spinach and Herbs with Black-Eyed Peas

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* Exported from MasterCook *

 

PERSIAN SPINACH AND HERBS WITH BLACK-EYED PEAS

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons light olive oil

1 cup chopped leek (white part only) -- well rinsed

1 bunch fresh spinach -- (14 to 16-ounce) stemmed and well

rinsed (preferably organic)

1/2 cup chopped fresh parsley

4 scallions -- sliced

2 16 oz cans black-eyed peas -- drained and rinsed

Juice of 1/2 to 1 lemon -- or more to taste

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and freshly ground pepper to taste

Hot cooked rice or couscous

Plain low-fat yogurt or soy yogurt for

topping -- optional

 

Sabzi is the Persian word that refers to greens and herbs, ingredients typical

to this Middle Eastern cuisine. The vigorous herbal flavors combined with sweet

spices create a welcome wake-up call to winter-weary taste buds. This dish is

customarily served over rice, but I like serving it over couscous for nice

textural balance. Serve the meal with warm pita bread and some diced

tomatoes-on-the-vine dressed in olive oil, lemon juice, and fresh dill.

 

Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the

leek and sauté for 5 to 8 minutes, or until limp and tender.

 

Add the spinach, parsley, scallion, and 1/4 cup water. Cover and steam just

until the spinach is wilted, then stir in the black-eyed peas, lemon juice, and

spices. Cook just until completely heated through, then season to taste with

salt and pepper.

 

Serve over couscous, topping each serving with a small amount of yogurt, if

desired.

 

 

 

Source:

" vegkitchen.com newsletter 2-7-2002 "

 

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Per Serving (excluding unknown items): 515 Calories; 2g Fat (3.4% calories from

fat); 36g Protein; 92g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 33mg

Sodium. Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0