Black-Eyed Peas with Greens & Smoked Tofu
In the South, black-eyed peas and greens are traditionally eaten on New Year's Day to bring good luck and prosperity to the New Year. We like this stew anytime of year. Make it a meal: Spoon the black-eyed peas over white or brown rice.
Yield: 6 servings, 1 1/3 cups each
Active Time: 25
Total Time: 50
- 2 teaspoons canola oil
- 1 large onion, sliced
- 1 16-ounce package frozen black-eyed peas
- 1 16-ounce package frozen chopped mustard greens, or spinach
- 1 8-ounce package baked, seasoned and smoked tofu, cut into 1/2-inch dice
- 4 cups water
- 2 teaspoons hot pepper sauce, plus more to taste
- 1 teaspoon salt
- Freshly ground pepper, to taste
- Heat oil in a 3-quart saucepan over medium heat. Add onion and cook, stirring occasionally, until well browned, about 10 minutes.
- Stir in peas, greens, tofu, water, hot sauce, salt and pepper; bring to a boil over high heat. Reduce heat to low, cover and cook until greens and peas are tender, about 25 minutes. Adjust seasoning with salt, pepper and hot sauce, if desired. Serve immediately.
Nutrition Bonus: Vitamin A (177% daily value), Vitamin C (36% dv), Folate (28% dv), Magnesium (23% dv), Calcium (19% dv), Iron (17% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat