Mixed greens and tomatoes with black-eyed peas

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Extra-virgin olive oil
1 medium Chopped onion; (3/4 cup)
3 Scallions finely chopped; (1/3 cup)
(white and light green parts)
2 Stalks celery; diced (1 cup)
3 cups Tender leafy greens
Such as beet greens or chard or spinach
Tough stems removed
Rinsed well and roughly chopped
2 larges Tomatoes
Peeled and finely chopped
1 Cilantro sprig; stemmed and chopped
1 pinch Fennel seeds; crushed slightly
1 teaspoon Coarse salt
½ teaspoon Ground black pepper
3 cups Cooked or canned black-eyed peas
Rinsed and drained if canned

Directions

4 TO 6 SERVINGS DAIRY-FREE

Serve this piquant vegetable dish warm or at room temperature for lunch along with good crusty bread and a glass of wine. Feel free to substitute any white beans for black-eyed peas.

In large saucepan, heat oil over medium heat. Add onion, scallions and celery and cook, stirring often, until golden, about 10 minutes. Add 1 cup water and cook, stirring often, for 10 minutes.

Stir in greens, tomatoes, cilantro, fennel seeds, salt and pepper and cook, stirring often, for 10 minutes more.

Stir black-eyed peas into greens mixture with 3 to 4 tablespoons water.

Cook, stirring occasionally, 10 minutes to combine flavors. Adjust seasoning and serve warm or at room temperature.

PER SERVING: 213 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 330 CARB.; 0 CHOL.; 571MG SOD.; 8G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 66 Converted by MM_Buster v2.0l.

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