VEG - spinach and blackeyed peas

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Spinach With Blackeyed Peas

 

Recipe By :California 5-a-Day Food with Soul

Serving Size : 4 Preparation Time :0:00

Categories : CPNScookbook Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons vegetable oil

6 whole cloves

6 cloves garlic -- minced

1 3/4 cups cooked low-sodium blackeyed peas

10 ounces frozen chopped spinach -- thawed

2 cups water

1/2 teaspoons chili powder

 

1. In a medium saucepan heat the oil and add the cloves.

 

2. When the cloves start to swell, add the garlic. Cook until the garlic is

slightly golden brown.

 

3. Add the blackeyed peas with their liquid.

 

4. Squeeze the spinach dry then add it, the water, and chili powder to the

blackeyed peas. Bring to a boil. Reduce heat and cook until the spinach is done,

about 5 to 10 minutes.

 

5. Remove and discard the cloves.

 

6. Serve the spinach and its broth hot in individual bowls.

 

Nutrition information per serving: Calories 165, Protein 10gm, Fat 3gm,

Carbohydrate 26gm, Sodium 300mg, Cholesterol 0mg, Saturated Fat 1gm, Fiber 9gm

 

[Add 1/2-cup cooked brown rice per serving: 273 Calories; 6g Fat (17.7% calories

from fat); 11g Protein; 49g Carbohydrate; 12g Fiber]

 

Description:

" quick "

Source:

" California Cancer Prevention and Nutrition Campaigns Resource "

S(Archived):

" http://www.dhs.ca.gov/ps/cdic/ccb/cpns/recipes/recipes.htm "

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Per Serving (excluding unknown items): 164 Calories; 5g Fat (24.1% calories from

fat); 9g Protein; 26g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 87mg

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

 

NOTES : Recipe is courtesy of California Project LEAN

 

Nutr. Assoc. : 0 0 0 2799 0 0 0

 

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