| 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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