Collard Greens with Black Eyed Peas & Tomatoes
Serving size: 1/8 of recipe
This dish is both delicious and packed with nutrients.
1 1/2 cups brown rice
3 cups water
1 large bunch collard greens
16 oz spinach
3-4 cloves garlic finely chopped
1 medium onion chopped fine
3 tablespoons olive oil
1 14 1/2-ounce can crushed tomatoes
1 14-ounce can black-eyed peas
2 tablespoons maple syrup
2 tablespoons cider vinegar
Hot pepper sauce to taste
Black pepper, Thyme, Paprika, Garlic powder (optional)
1. Bring water to a boil, add rice, cover and reduce heat. Steam rice for about 40 minutes, until all water is absorbed.While rice is cooking:
2. Wash spinach, remove stems, and slice leaves into strips. Cut across strips to cut leaves into bite-size pieces.
3.Heat oil in a large pot over medium heat, add garlic and onions and cook for 3-4 minutes.
4. Stir in spinach to coat with oil and cook for about 5 minutes, stirring regularly. (Add water if spinach starts to stick to pot.)
5. Stir in tomatoes, cover and cook for another 10 minutes.
6. Add the black-eyed peas, maple syrup, vinegar, and spices (black pepper, thyme, paprika, garlic powder, etc. -- no salt is needed!)
7. Stir well, cover, and cook until spinach is tender.
8. Serve the greens and beans on a bed of rice.
More About Tomatoes
How to Select
Choose plump tomatoes with smooth skins that are free from bruises, cracks, or blemishes.
How to Store
Store at room temperature away from direct sunlight. Use within 1 week after ripe. Tomatoes taste best if not refrigerated; refrigerate only if you can't use them before they spoil. Freeze or can for later use.
How to Prepare
Rinse in cold water. Chop or slice. Eat raw: Add to salads, sandwiches, and fresh sauces. Eat cooked: Steam, microwave, boil, sauté, stir-fry, roast, grill, braise, or simmer. Add to casseroles, soups, and stews. Chop, simmer and blend to make sauce for pizza, pasta, rice dishes, casseroles, salsa, and dips.