Rating: 4 stars
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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.

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; carbohydrates 18g; dietary fiber 7.7g; sugars 2.5g; fat 2.8g; saturated fat 0.4g; cholesterol 4mg; vitamin a iu 4562.8IU; vitamin c 32.3mg; folate 248.5mcg; calcium 226.3mg; iron 2.1mg; magnesium 59.4mg; potassium 397.8mg; sodium 228.9mg; thiamin 0.2mg.

1 1/2 vegetable, 1/2 fat

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