For this sauté, soft, smooth black-eyed peas make a mellow match for the assertive flavors of dark leafy greens. Country ham or Italian prosciutto makes a nice change from the salt pork or ham hocks that greens are traditionally cooked with.

Charles Pierce
Source: EatingWell Magazine, Holiday Issue 1995
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak peas overnight in cold water. (Alternatively, place peas in a large saucepan, cover with water and bring to a simmer. Cook for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain the peas, rinse well and place in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until tender, about 45 minutes. Add salt. Let sit, covered, for 1/2 hour, then drain and rinse.

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  • Heat oil in a large skillet over high heat. Add ham (or prosciutto) and cook, stirring, until lightly browned, about 2 minutes. Add the greens and cook, stirring constantly, until wilted, 5 to 10 minutes, adding more water if necessary. Add the reserved black-eyed peas and heat through.

  • Season with vinegar, salt and pepper and serve.

Tips

Make Ahead Tip: Prepare through Step 2; cover and refrigerate up to 2 days. Reheat on the stovetop or in the microwave.

Note: Dry, salt-cured and aged between 90 and 180 days, country ham is potent, salty and delicious; a little goes a long way. You can find it online at country-ham.com and at countryham.org.

Nutrition Facts

126 calories; protein 9.2g 18% DV; carbohydrates 18g 6% DV; exchange other carbs 1; dietary fiber 7.7g 31% DV; sugars 2.5g; fat 2.8g 4% DV; saturated fat 0.4g 2% DV; cholesterol 4mg 1% DV; vitamin a iu 4562.8IU 91% DV; vitamin c 32.3mg 54% DV; folate 248.5mcg 62% DV; calcium 226.3mg 23% DV; iron 2.1mg 12% DV; magnesium 59.4mg 21% DV; potassium 397.8mg 11% DV; sodium 228.9mg 9% DV; thiamin 0.2mg 21% DV.

Reviews (1)

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Rating: 4 stars
10/29/2011
Nice recipe for kale I was pleasantly surprised with this recipe expecting it to be okay if bland. It is actually quite good and an excellent way to use kale (which in Upstate New York is a summer vegetable not just a winter one!). Knowing that I can use locally-farmed sustainable kale and prosciutto makes it all that much better. It's a nice side or light meal. Pros: nutritious tasty Cons: time consuming Read More