Black-eyed peas and greens
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.
INGREDIENTS
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
INSTRUCTIONS
- 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. 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.
Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!
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.
INGREDIENTS
4 ounces nitrate-free turkey bacon, diced1/2 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
INSTRUCTIONS
- 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. 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.
Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!
