Greek Black Eyed Pea Casserole
1 tablespoon olive oil
1 cup sliced onion
1 cup sliced celery
2 garlic cloves, crushed 2 cups grape tomatoes 2 cups canned black-eyed
peas, rinsed and drained 2 cups baby kale, large
stems removed
1⁄4 cup packed mint 1 tablespoon lemon juice Salt and freshly ground
black pepper
1 cup crumbled reducedfat feta cheese
Heat oil in a nonstick skillet over medium heat, add onion and celery, and saute 2 to 3 minutes until golden. Add garlic and stir for several seconds. Add tomatoes and stir until they begin to soften, about 5 minutes. As they cook, help them to break down with the back of a spoon. Add black-eyed peas and stir for 2 minutes. Remove all the ingredients to a large bowl. Using the same skillet over medium heat, add kale and cook until wilted, about 2 minutes. Add to the black-eyed pea mixture. Stir in the mint and lemon juice. Add salt and pepper to taste. Scatter feta cheese on top and serve on two dinner plates.
Yield 2 servings.
Per serving: 447 calories (32 percent from fat), 16.1 g fat (5.3 g saturated, 4.6 g monounsaturated), 20.0 mg cholesterol, 22.6 g protein, 58.6 g carbohydrates, 16.4 g fiber, 872 mg sodium.