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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