Black-Eyed Peas with Pork & Greens

Name: Black-Eyed Peas with Pork & Greens
Total time: 45 min
Ingredients: 1 pound boneless pork chops, trimmed, cut into 1/2-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; 1/2 teaspoon smoked paprika, preferably hot (see Tip); 1 15-ounce can black-eyed peas, rinsed

Rating: 4 stars

13 Ratings
5 Reviews

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 test

total:

45 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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.

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Step 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

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

Reviews (5)

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13 Ratings

5 star values: 4
4 star values: 6
3 star values: 2
2 star values: 1
1 star values: 0

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