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Black-Eyed Peas with Pork & Greens
Black-Eyed Peas with Pork & Greens
13 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound boneless pork chops, trimmed, cut into ½-inch pieces
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 tablespoons tomato paste
- 1 cup instant brown rice
- 8 cups roughly chopped kale leaves, (about 1 small bunch), tough stems removed
- 4 cloves garlic, minced
- 1 14-ounce can reduced-sodium chicken broth
- 2 tablespoons cider vinegar, or sherry vinegar
- ½ teaspoon smoked paprika, preferably hot (see Tip)
- 1 15-ounce can black-eyed peas, rinsed
Preparation
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Active
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Ready In
- Toss pork with ¼ 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.
- 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 ¼ 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.
- Tip: Smoked paprika is a spice made from grinding smoke-dried red peppers. It's available in sweet, bittersweet and hot. Find it in the spice section of large supermarkets or at tienda.com.
- Serving size: 1⅓ cups
- Per serving: 229 calories; 7 g fat(1 g sat); 4 g fiber; 24 g carbohydrates; 18 g protein; 63 mcg folate; 38 mg cholesterol; 2 g sugars; 0 g added sugars; 2,317 IU vitamin A; 30 mg vitamin C; 59 mg calcium; 2 mg iron; 492 mg sodium; 464 mg potassium
- Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (46% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1½ starch, 1 vegetable, 2 lean meat, ½ fat
Reviews 13
June 19, 2015
By: EatingWell User
Super cheap, easy, and delicious!
This was really great. I had a brown basmati rice medley on hand, so I cooked that for a little while before adding it to the onions and tomato paste, then just added broth as needed to help wilt the kale. This made a HUGE amount of food, all for under $10. It was hearty and delicious (don't be shy with spices), and pretty much guilt-free :)
January 23, 2014
By: EatingWell User
Staying in rotation!
I loved this! Intead of using pork chops, I used pork tenderloin. Flavor was amazing!!!
July 22, 2013
By: EatingWell User
Really good. Doubled all the spices and used homemade chicken stock. Also used smoked pork chops. Yum.
March 13, 2013
By: EatingWell User
I started cooking this dish at 5 pm, thinking that it would be done in 45 minutes or so, as the recipe said. And now, after 2 and 1/4 hours, the rice is still not done. The flavor is right on, the directions are not.
Pros: Tastes yummy.
Cons: Rice didn't cook in 20 minutes, as recipe said
February 02, 2013
By: EatingWell User
Easy, Quick and Tasty
This meal is a keeper - reading the reviews, I thought it might be a bit bland, so I added some red pepper flakes as others suggested - good move. Also, I never use GMO canola oil and substitute coconut oil instead. Too, I don't use instant rice, so I cooked my brown rice separately in the broth for about 15 minutes and then added it when the recipe called for the broth, adding a bit of water to the pan as my rice had absorbed most of the liquid. Since the rice was pretty much done after all the absorption, I didn't need to cook it as long either. Inexpensive and tasty, we'll be making this one again.
November 21, 2012
By: EatingWell User
It was alright.
All in all not a bad recipe.
Pros: It is a tasty dish. It makes a lot, so its great to bring for lunches throughout the week.
Cons: I had to add of mine own flavour. As I was cooking, I noticed that it tasted very bland.
October 21, 2012
By: EatingWell User
Easy and Healthy
My family enjoyed this meal very much! I cooked it in the crock pot on high for 3 - 4 hours which made the pork very tender. Used frozen black eyed peas and didn't have kale so used turnip greens instead. Added liquid smoke instead of vinegar mainly because I didn't have hot paprika (just plain sweet paprika). Mine turned out rather bland for my taste buds but the upside is my kids loved it! Will make again but only if I can make it with a bit more of a kick.
Pros: Easy prep, healthy dish with lean pork, kid-friendly
March 01, 2012
By: EatingWell User
My boyfriend loves different greens and beans. I found this recipe and thought it might be interesting. I have never tasted black eyed peas or kale not had I ever eaten brown rice. I made this recipe last night. I don't like smoked paprika so I used a pinch of crushed red pepper flakes instead. This dish was so easy to make and absolutely delicious. My boyfriend said that it's a keeper. Will definitely make again
Pros: Quick, Easy to make supper
January 13, 2012
By: cms14344
Love this recipe. Very Healthy
We make this recipe regularly but without the pork. We use 2 cups of blackeyed peas cooked w/o salt from dried and 1 lb of greens, mostly kale but sometimes chard and mustard added. Fresh hot smoked paprika gives it a wonderful flavor. It freezes well.
Pros: Good fiber, nutrients, and can be made low sodium
