Black eyed peas with tomatoes and greens
This recipe was made in a Whole Foods cooking demonstration
that I attended. I liked it so much I made if Christmas Eve, and my brother
liked it enough to make it for New Year's.
2 cans of black-eyed peas (15 oz. size) (no meat)
1 package smoked tempeh (you can find this in the dairy case or where
the tofu is – tofu is near the vegetable section usually)
3 tbsp. Olive oil, maybe a little more
1 28 oz. can stewed or diced tomatoes (he suggests fire roasted)
1 large onion (diced)
3 cloves of garlic, diced
2 cups of chopped hearty greens (such as Kale—spinach is not recommended)
Salt & pepper to taste
1) Chop the tempeh and onions and dice the garlic. Place the onion in
a large kettle with a couple tbsp. of olive oil on medium-high heat. Saute
for about 5 or 8 minutes, until onion is translucent.
2) Add the tempeh and sauté another couple minutes. Then add garlic
and sauté a couple of minutes. Add the garlic last because it burns
easily.
3) Add the greens and simmer until they are soft.
4) Drain the black eyed peas and add them along with the tomatoes and
about ½ cup of water or so. Bring to a quick boil, then reduce
to a simmer. Simmer about 10 minutes or more if you like. Add salt &
pepper to taste.
Return to Top
|
Send an E-mail
to get added to the Vegetarian Light weekly email!
|
