| 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.
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