Directions: Soak the black-eyed peas according to package directions. Drain and cook in fresh water to cover until almost tender, about 30 minutes. Meanwhile, wash the fennel and the greens and let sit, dripping wet, on a plate. In a 4-quart saucepan over medium heat, warm the olive oil. Add the onion, scallions, and the fennel and cook until soft, golden, and aromatic, for about 10 minutes. Add 1 cup water and continue to cook, stirring often, for 10 minutes. Add the greens to the saucepan along with the tomatoes, fennel seeds, and salt and pepper and cook for another 10 minutes. Drain the black-eyed peas; discard the water. Add the black-eyed peas to the saucepan along with a few tablespoons water, if necessary, to keep everything moist. Simmer another 10 minutes and correct the seasoning. Serve warm or cool. Serves 6 to 8 From Paula Wolferts Mediterranean Grains and Greens: A Book of Savory, Sun-Drenched Recipes and aired on Monday, January 4, 1999. GMT RECIPES http://www.wfaa.com/gmt/index.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Paula Wolferts Mediterranean Grains and Greens
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 7 servings|
|Calories from Fat: 284 (62%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 0mg||0 %|
|Sodium 9.3mg||0 %|
|Potassium 619.1mg||16 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 27.7g|
|Protein 12.7g||18 %|
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Calories per serving: 459
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