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Black-Eyed Peas with Pork & Greens

January/February 2009

Your rating: None Average: 3.9 (52 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

12 Reviews for Black-Eyed Peas with Pork & Greens

01/23/2014
Anonymous
Staying in rotation!

I loved this! Intead of using pork chops, I used pork tenderloin. Flavor was amazing!!!

Comments
07/22/2013
Anonymous

Really good. Doubled all the spices and used homemade chicken stock. Also used smoked pork chops. Yum.

Comments
03/13/2013
Anonymous

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.

Tastes yummy.
Comments
02/02/2013
Anonymous
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.

Comments
11/21/2012
Anonymous
It was alright.

All in all not a bad recipe.

It is a tasty dish. It makes a lot, so its great to bring for lunches throughout the week.
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