| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | New, Vegtime7 | 4 | Servings |
INGREDIENTS
| 2 | T | Extra-virgin olive oil |
| 1 | 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 | Tomatoes | |
| Peeled and finely chopped | ||
| 1 | Cilantro sprig, stemmed and | |
| 1 | pn | Fennel seeds, crushed |
| slightly | ||
| 1 | t | Coarse salt |
| 1/2 | t | Ground black pepper |
| 3 | c | Cooked or canned black-eyed |
| peas | ||
| Rinsed and drained if canned |
INSTRUCTIONS
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.
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”