Black-Eyed Peas with Pork & Greens

5 Ratings
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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2009

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Recipe Summary

total:
45 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

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 Facts

Serving Size:
1 1/3 cups
Per Serving:
229 calories; protein 18.4g; carbohydrates 23.6g; dietary fiber 3.8g; sugars 2g; fat 6.7g; saturated fat 1.3g; cholesterol 38.2mg; vitamin a iu 2316.8IU; vitamin c 29.7mg; folate 62.9mcg; calcium 58.7mg; iron 1.6mg; magnesium 60mg; potassium 464.1mg; sodium 491.6mg; thiamin 0.4mg.
Exchanges:

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