Black-eyed peas and nourishing greens, two foods well-loved in Southern and “soul” cookery, have flavors that team companionably. Serve with baked sweet potatoes, fresh corn bread, and sliced tomatoes.

　　

Ingredients

6 servings

　　12 to 16 ounces fresh greens (kale, collards, mustard greens, or Swiss chard)

　　2 tablespoons light olive oil

　　1 large onion, quartered and thinly sliced

　　One 16-ounce can black-eyed peas, drained and rinsed

　　2 tablespoons balsamic vinegar or apple cider vinegar, or to taste

　　Salt and freshly ground pepper to taste

　　

Step 1

Wash the greens well. Remove and discard the stems. Trim away thick mid-ribs from the leaves. Discard them or slice thinly and use. Chop the leaves coarsely.

　　

Step 2

Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until golden. Add the greens, cover, and steam until tender. If using Swiss chard, just the water clinging to the leaves is sufficient. For kale and collards, add 1/4 to 1/2 cup of water as needed to keep the mixture moist. Allow 3 to 5 minutes to steam Swiss chard; 10 to 15 minutes to steam the other types of greens.

　　

Step 3

Stir in the black-eyed peas and vinegar. Season to taste with salt and pepper. Cook just until everything is heated through, and serve.

　　

variation

Step 4

Use pink, pinto, or black beans instead of black-eyed peas.

　　

black-eyed peas

Step 5

As the name suggests, these pale legumes have a black “eye.” Their use is prevalent in Africa, where they originated, in the American South, and in Persian cuisine. Black-eyed peas, and their smaller, browner cousin,the field pea, have a distinctive “fresh” flavor.

　　

Step 6

Use them in marinated salads (try them in the flexible recipe for Marinated Beans, page 40) and with strong-flavored lettuces.

　　

Step 7

Add some to cooked dark leafy greens, as in the recipe for Black-Eyed Peas with Greens (page 123).

　　

Step 8

Black-eyed peas combine well with rice and other grains, and their flavor is enhanced by tomatoes, garlic, onions, and thyme.

　　

nutrition information

Step 9

Calories: 171

　　

Step 10

Total Fat: 5g

　　

Step 11

Protein: 7g

　　

Step 12

Carbohydrate: 24g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 110mg

　　The Vegetarian 5-Ingredient Gourmet