Name: Mixed Greens And Tomatoes with Black-Eyed Peas
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

Each of us is accountable to God for our personal holiness. At the same time, God never intended that we should battle sin single-handedly… Is it sometimes hard to confess my need and ask for help? Absolutely! It requires that I humble myself and acknowledge that I don’t have it all together. The very pride that keeps you from taking off your mask and getting real is the same pride that will cause you to fall into sin. Humbling yourself by letting others into your life and allowing them to help you and hold you accountable will release the sanctifying, transforming grace of God in your life.

Nancy Leigh DeMoss

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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