Black Eyed Pea Kale & Turnip Green Soup Recipe
Recipe
Ingredients
1 lb black-eyed peas, fresh, or
1 dry soaked at least 4 hours
1 tsp salt
2 1/2 tbsp olive oil (divided use)
12 oz mixed kale and turnip greens
1 large red onion, chopped
3 large garlic cloves, minced
2 cup vegetable or chicken stock
1/2 to 1 teaspoon hot pepper
1 sauce
1 roasted red bell pepper,
1 peeled, seeded and diced
1 pepper
Recipe
Preparation
Drain and rinse peas; place in a large pot. Cover with 2 inches
water, add salt and 1 1/2 teaspoons olive oil. Cook over moderate
heat for 40 to 45 minutes, or until almost tender. Meanwhile, wash
the greens, discard large stems and tear or chop leaves into large
bite-size pieces. Chop the smaller stems into 1/2 inch pieces. In a
small pan, saute the chopped stems, onion and garlic in remaining
olive oil over medium heat for about 5 minutes. Add to the peas along
with the greens, stock and pepper sauce; cook for 10 minutes. Add the
bell pepper and season with salt and pepper. Cook 5 minutes longer,
or until peas and greens are done. Makes 6 servings.
Per serving: Calories 343 Fat 7g No cholesterol Sodium 655 percent
calories from fat 17%
Source: The Greens Book Dallas Morning News-Food 10/2/96 Typos by
Bobbie Beers
Servings:
4
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