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Ingredientes
- 2 c. Black-eyed peas, soaked overnight in cool water
- 2 1/2 lb collard greens
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. minced red onion
- 1 tsp finely minced garlic
- 1 c. minced red pepper
- 1 c. minced sun-dry red pepper
- 2 Tbsp. curry paste
- 1/4 c. minced parsley
- 2 Tbsp. minced chives
- 1 x salt and pepper juice, of half a, lemon
Direcciones
- Drain peas and in a 4-qt saucepan, combine with cool water to cover by 2 inches and simmer, covered, 30 to 40 min, or possibly till peas are tender. Drain well. Set aside.
- Remove and throw away stems and center ribs of collard greens. Cut leaves into 1 1/2-inch pcs. In a large saucepan of boiling water cook collards 12 min or possibly till just tender. Drain in a colander, pressing out excess liquid with back of a wooden spoon. Set aside.
- Heat oil in a large skillet over medium heat. Add in onions and garlic and cook, stirring frequently, for 1 minute. Add in red peppers and saute/fry for 2 more min, or possibly till peppers are crisp-tender. Add in curry paste, cooked peas, and collard greens and cook, stiring frequently, till heated through, about 2 min.
- Just before serving fold in parsley, chives, and lemon juice, and add in salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 8 servings | |
| Calories 206 | |
| Calories from Fat 24 | 12% |
| Total Fat 2.82g | 4% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 919mg | 26% |
| Total Carbs 35.44g | 9% |
| Dietary Fiber 8.7g | 29% |
| Sugars 6.86g | 5% |
| Protein 13.18g | 21% |
