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1
Wash the greens well.
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2
Remove and discard the stems.
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3
Trim away thick mid-ribs from the leaves.
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4
Discard them or slice thinly and use.
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5
Chop the leaves coarsely.
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6
Heat the oil in a large soup pot or steep-sided stir-fry pan.
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7
Add the onion and saute over medium heat until golden.
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8
Add the greens, cover, and steam until tender.
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9
If using Swiss chard, just the water clinging to the leaves is sufficient.
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10
For kale and collards, add 1/4 to 1/2 cup of water as needed to keep the mixture moist.
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11
Allow 3 to 5 minutes to steam Swiss chard; 10 to 15 minutes to steam the other types of greens.
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12
Stir in the black-eyed peas and vinegar.
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13
Season to taste with salt and pepper.
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14
Cook just until everything is heated through, and serve.
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15
Use pink, pinto, or black beans instead of black-eyed peas.
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16
As the name suggests, these pale legumes have a black eye.
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17
Their use is prevalent in Africa, where they originated, in the American South, and in Persian cuisine.
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18
Black-eyed peas, and their smaller, browner cousin,the field pea, have a distinctive fresh flavor.
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19
Use them in marinated salads (try them in the flexible recipe for Marinated Beans, page 40) and with strong-flavored lettuces.
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20
Add some to cooked dark leafy greens, as in the recipe for Black-Eyed Peas with Greens (page 123).
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21
Black-eyed peas combine well with rice and other grains, and their flavor is enhanced by tomatoes, garlic, onions, and thyme.
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22
Calories: 171
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23
Total Fat: 5g
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24
Protein: 7g
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25
Carbohydrate: 24g
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26
Cholesterol: 0mg
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27
Sodium: 110mg
