Black-Eyed Peas With Pork & Greens Recipe

Name: Black-Eyed Peas With Pork & Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless pork chop, trimmed, cut into 1/2-inch pieces; ½ teaspoon salt, divided; ¼ teaspoon fresh 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, tough stems removed (about 1 small bunch); 4 garlic cloves, minced; 1 (14 ounce) can reduced-sodium chicken broth; 2 tablespoons cider vinegar or 2 tablespoons sherry wine vinegar; ½ teaspoon smoked paprika, preferably hot; 1 (15 ounce) can black-eyed peas, rinsed

Servings: persons

1 lb boneless pork chop, trimmed, cut into 1/2-inch pieces
½ teaspoon salt, divided
¼ teaspoon fresh 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, tough stems removed (about 1 small bunch)
4 garlic cloves, minced
1 (14 ounce) can reduced-sodium chicken broth
2 tablespoons cider vinegar or 2 tablespoons sherry wine vinegar
½ teaspoon smoked paprika, preferably hot
1 (15 ounce) can black-eyed peas, rinsed

1
Toss pork with 1/4 teaspoon salt and pepper.
2
Heat oil in a large nonstick skillet over medium heat.
3
Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes.
4
Transfer to a bowl with a slotted spoon.
5
Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes.
6
Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes.
7
Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt.
8
Bring to a boil.
9
Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes.
10
Stir in the reserved pork and black-eyed peas and heat for 1 minute.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb boneless pork chop, trimmed, cut into 1/2-inch pieces, ½ teaspoon salt, divided, ¼ teaspoon fresh ground pepper, 1 tablespoon canola oil, and more.

Yes, Black-Eyed Peas With Pork & Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black-Eyed Peas With Pork & Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions