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.



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