Black-Eyed Peas with Greens

1. 1

   Wash the greens well.

2. 2

   Remove and discard the stems.

3. 3

   Trim away thick mid-ribs from the leaves.

4. 4

   Discard them or slice thinly and use.

5. 5

   Chop the leaves coarsely.

6. 6

   Heat the oil in a large soup pot or steep-sided stir-fry pan.

7. 7

   Add the onion and saute over medium heat until golden.

8. 8

   Add the greens, cover, and steam until tender.

9. 9

   If using Swiss chard, just the water clinging to the leaves is sufficient.

10. 10

    For kale and collards, add 1/4 to 1/2 cup of water as needed to keep the mixture moist.

11. 11

    Allow 3 to 5 minutes to steam Swiss chard; 10 to 15 minutes to steam the other types of greens.

12. 12

    Stir in the black-eyed peas and vinegar.

13. 13

    Season to taste with salt and pepper.

14. 14

    Cook just until everything is heated through, and serve.

15. 15

    Use pink, pinto, or black beans instead of black-eyed peas.

16. 16

    As the name suggests, these pale legumes have a black eye.

17. 17

    Their use is prevalent in Africa, where they originated, in the American South, and in Persian cuisine.

18. 18

    Black-eyed peas, and their smaller, browner cousin,the field pea, have a distinctive fresh flavor.

19. 19

    Use them in marinated salads (try them in the flexible recipe for Marinated Beans, page 40) and with strong-flavored lettuces.

20. 20

    Add some to cooked dark leafy greens, as in the recipe for Black-Eyed Peas with Greens (page 123).

21. 21

    Black-eyed peas combine well with rice and other grains, and their flavor is enhanced by tomatoes, garlic, onions, and thyme.

22. 22

    Calories: 171

23. 23

    Total Fat: 5g

24. 24

    Protein: 7g

25. 25

    Carbohydrate: 24g

26. 26

    Cholesterol: 0mg

27. 27

    Sodium: 110mg

* Per serving · 4 servings · Values may vary.