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CATEGORY CUISINE TAG YIELD
Grains Vegetarian New, Vegtime7 4 servings

INGREDIENTS

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

INSTRUCTIONS

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 <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 66
Converted by MM_Buster v2.0l.

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