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Black-Eyed Peas with Greens

Yield 9 servings (serving size: 1 cup)
For a more peppery flavor, use turnip or mustard greens in this recipe.

Ingredients

  • 4 cups vegetable broth
  • 3 cups water
  • 2 cups fresh black-eyed peas
  • 2 tablespoons butter
  • 2 cups finely chopped red onion
  • 6 cups coarsely chopped Swiss chard (about 1 pound)
  • 1/2 teaspoon pepper
  • 1 tablespoon hot pepper vinegar (such as Crystal)

Nutrition Information

  • calories 185
  • caloriesfromfat 18 %
  • fat 3.6 g
  • satfat 1.7 g
  • monofat 0.8 g
  • polyfat 0.4 g
  • protein 11 g
  • carbohydrate 30 g
  • fiber 5.4 g
  • cholesterol 7 mg
  • iron 4.1 mg
  • sodium 586 mg
  • calcium 75 mg

How to Make It

  1. Combine first 3 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Remove from heat.

  2. Heat butter in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add Swiss chard and pepper. Sauté 3 minutes or until wilted; stir in vinegar. Add onion mixture to peas; stir.