HEALTHY COLLARD GREENS AND BLACK-EYED PEAS OVER OATS
Eating black-eyed peas and greens on New Year's Day is thought to bring good fortune for the rest of the year (thanks to the peas' resemblance to coins and the greens' to folded dollar bills). Combine these with steel-cut oats for a dish that's packed with fiber, protein and, hopefully, a bit of luck!
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large, low-sided stockpot or Dutch oven set over medium-high heat. Add the onions and cook until they start to soften and are brown in parts, about 5 minutes. Add the garlic and ham, and cook until the garlic softens, about 2 minutes. Add the collard greens, broth, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and cook, covered, until the collards are tender, 20 to 30 minutes. Stir in the black-eyed peas and butter, and cook until the beans are warmed through, about 5 minutes.
- Meanwhile, fill a large saucepan three-quarters with water. Salt lightly and bring to a boil. Add the oats and cook, stirring occasionally, until just tender, about 15 minutes. Drain the oats and divide them among six bowls. Top with the collard greens, ham and black-eyed peas. Serve immediately with hot sauce if using.
Nutrition Facts : Calories 330 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 25 milligrams, Sodium 730 milligrams, Carbohydrate 38 grams, Fiber 10 grams, Protein 18 grams, Sugar 3 grams
GREEK BLACK-EYED PEAS SALAD
Black-eyed peas may not be part of the Greek New Year's tradition, as they are in the American South, but this recipe still makes a great, light dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, salads and dressings, main course, side dish
Time 1h15m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
- Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
- If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 2 grams
BLACK-EYED PEAS & CHINESE GREENS
Bok choy and black-eyed peas pair up in this Szechwan-style sauté created by Walter Bronowitz, a culinary instructor at Edmonds Community College in Edmonds, Wash.
Provided by Sharon123
Categories Rice
Time 25m
Yield 5-7
Number Of Ingredients 15
Steps:
- In a large skillet, sauté peppers, ginger root and garlic in peanut.
- and sesame oil until peppers are tender, about 5 minutes.
- Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
- Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
- Season to taste with black pepper.
- Serve over rice. Squeeze orange juice over top if desired.
- Garnish with sesame seeds, green onions and orange zest, if desired.
- Enjoy!
Nutrition Facts : Calories 497.4, Fat 13, SaturatedFat 2.3, Sodium 1288.3, Carbohydrate 78.2, Fiber 13.7, Sugar 2.7, Protein 19.7
GREEK SALAD WITH ORZO AND BLACK-EYED PEAS
Provided by Paul Grimes
Categories Salad Olive Picnic Vegetarian Quick & Easy Low Cal High Fiber Lunch Feta Legume Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
- Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
- Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
BLACK-EYED PEAS WITH COLLARD GREENS
Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.
Provided by Martha Rose Shulman
Categories one pot
Time 1h30m
Yield Serves six
Number Of Ingredients 11
Steps:
- Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
- Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
- Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 3 grams
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