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Black-Eyed Peas with Pork & Greens

:  January/February 2009

Your rating: None Average: 4 (43 votes)

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.


READER'S COMMENT:
"My 11 year old and I thought it had great flavor and textures. This is definitely Southern comfort food. I'm rotating this in to our dinners! The husband liked it with the addition of sour cream. "
Black-Eyed Peas with Pork & Greens Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 pound boneless pork chops, trimmed, cut into 1/2-inch pieces
  • 1/2 teaspoon salt, divided
  • 1/4 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
  • 1/2 teaspoon smoked paprika, preferably hot (see Tip)
  • 1 15-ounce can black-eyed peas, rinsed

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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.

Tips & Notes

  • 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.

Nutrition

Per serving: 281 calories; 8 g fat ( 2 g sat , 3 g mono ); 45 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 22 g protein; 5 g fiber; 405 mg sodium; 740 mg potassium.

Nutrition Bonus: Vitamin A (280% daily value), Vitamin C (190% dv), Potassium (21% dv), Magnesium (20% dv), Calcium & Iron (15% dv).

Carbohydrate Servings: 2

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


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Gluten free
Diabetes appropriate
Low calorie
Main Ingredient
Beans/Legumes
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Style/Theme
Budget
Entertaining, casual
Type of Dish
Main dish, combination meal
Main dish, meat
Ethnic/Regional
Southern/Soul
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Publication
January/February 2009
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