Black-eyed peas and greens
Fall comfort food is exactly that — warm, satisfying and homey. Beans, greens, and grains are a classic combo. This recipe with black-eyed peas gets a Southern twist with pepper vinegar and turkey bacon.
- 4 ounces nitrate-free turkey bacon, diced
- 1/2 cup chopped onion
- 2 tablespoons olive oil (use broth for Phase 1)
- 2 cups low-sodium chicken broth
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 can black-eyed peas, drained and rinsed
- 1 (12-ounce) bunch fresh turnip greens, trimmed and coarsely chopped
- 2 tablespoons pepper vinegar
- Brown rice (for Phase 1), wild rice, or quinoa to serve
- Cook the turkey bacon in a wide pot or Dutch oven over medium heat until crisp. Remove the bacon from the pan and set it aside.
- Add the onion to pan, along with the 2 tablespoons of oil (or broth); sauté 4 minutes, stirring occasionally. Stir in the next 5 ingredients (broth through greens); bring to a boil. Reduce heat, and simmer uncovered for 15 minutes to blend flavors. Stir in the vinegar. Taste and add more salt and pepper if needed. Ladle the pea mixture evenly into each of 4 bowls, along with a serving of rice or quinoa (1 cup of grain for Phase 1, or 1/2 cup for Phase 3). Sprinkle the bacon on top, and serve.
*Note: Pepper vinegar is terrific on beans and greens! You can find it in the hot sauce section. Look for a little bottle stuffed full of tiny hot peppers, filled with vinegar. If you don't have pepper vinegar, sub 2 tablespoons apple cider vinegar with a pinch of crushed red pepper flakes.
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