In the American South, black-eyed peas are eaten at New Year's for good luck. This version replaces the traditional collard greens accompaniment with kale.
1. Set peas in sauce pan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil and cook 20 minutes. Add vinegar and 1 tsp salt, and cook 10 to 25 minutes longer or until peas are tender but keep their shape.
2. Bring large pot of salted water to a boil. Add kale pieces, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp lemon juice.
3. Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, to drain juices.
4. Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, green onions, parsley, and oregano in large bowl.
5. Drain peas, and remove bay leaf. Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on the side.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 47 | ||
Calories from Fat: 19 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.6mg | 1 % | |
Potassium 344.5mg | 9 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 4.3g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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