Mixed Greens And Tomatoes with Black-Eyed Peas

Mixed Greens And Tomatoes with Black-Eyed Peas Ingredients

2 tb Extra-virgin olive oil	2 lg Tomatoes
1 md Chopped onion; (3/4 cup)	Peeled and finely chopped
3 Scallions finely chopped;	1 Cilantro sprig; stemmed and
(white and light green	1 pn Fennel seeds; crushed
2 Stalks celery; diced (1 cup)	1 ts Coarse salt
3 c Tender leafy greens	1/2 ts Ground black pepper
Such as beet greens or chard	3 c Cooked or canned black-eyed
Tough stems removed	Rinsed and drained if canned
Rinsed well and roughly

Instructions for Mixed Greens And Tomatoes with Black-Eyed Peas

4 TO 6 SERVINGS DAIRY-FREE Serve this piquant vegetable dish warm or at room temperature for lunch along with good crusty bread and a glass of wine. Feel free to substitute any white beans for black-eyed peas. In large saucepan, heat oil over medium heat. Add onion, scallions and celery and cook, stirring often, until golden, about 10 minutes. Add 1 cup water and cook, stirring often, for 10 minutes. Stir in greens, tomatoes, cilantro, fennel seeds, salt and pepper and cook, stirring often, for 10 minutes more. Stir black-eyed peas into greens mixture with 3 to 4 tablespoons water. Cook, stirring occasionally, 10 minutes to combine flavors. Adjust seasoning and serve warm or at room temperature. PER SERVING: 213 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 330 CARB.; 0 CHOL.; 571MG SOD.; 8G FIBER Converted by MC_Buster. By Kathleen on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 66 Converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Celery	Cilantro	Fennel	Greens
Olive Oil	Onion	Salt	Tomato

Vegetables Celery Cilantro Chard Olive oil Onion Scallion Tomato Tomatoes

for flavor and categorization

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