Black-Eyed Peas and Spring Greens Recipe

Here is a healthful take on classic Deep South soul food that really does a body good. When we combine mineral-rich greens with high-fiber, heart-healthy black-eyed peas, the results are super-tasty and great for the system.

If you prefer, you can even add broth to make this quick-to-make supper into a satisfying soup. Served with corn bread or biscuits, this is a nourishing, low-fat wonder of a meal.

INGREDIENTS

12 to 16 ounces fresh new greens, such as baby kale, collards, mustard greens, or Swiss chard
2 tablespoons olive oil
1 large onion, quartered and thinly sliced
One 16-ounce can black-eyed peas, drained and rinsed
2 tablespoons balsamic vinegar or apple cider vinegar, or to taste
Salt and freshly-ground black pepper, to taste

1. Wash greens well, removing and discarding any tough stems. Trim away thick mid-ribs from the leaves. Discard them or slice thinly and use. Chop the leaves coarsely.

2. Heat the oil in a soup pot or steep-sided stir-fry pan. Add onion and saute over medium heat until golden. Add greens, cover, and steam until tender. If using kale or collards, add 1/4 to 1/2 cup water as need to keep mixture moist. Allow 3 to 5 minutes to steam Swiss chard; 10 to 15 minutes to steam the other types of greens.

3. Stir in the black-eyed peas and vinegar. Season to taste with salt and pepper. Cook until everything is just heated through, and serve.

Serves 6.