Black-Eyed Peas with Pork & Greens (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Black-Eyed Peas with Pork & Greens

http://www.eatingwell.com/recipes/black_eyed_peas_with_pork_greens.html

From EatingWell:  January/February 2009

This boldly flavored spin on Hoppin' John replaces salt pork or bacon with lean pork chops. Plus we've added greens—in this case kale—a traditional accompaniment with the dish. Serve with cornbread and a glass of Spanish rioja.

6 servings, about 1 1/3 cups each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
  2. Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.

Nutrition

Per serving : 281 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 45 mg Cholesterol; 32 g Carbohydrates; 22 g Protein; 5 g Fiber; 405 mg Sodium; 740 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 1/2 fat

Tips & Notes