Black eyed peas are a staple of South American and Caribbean cooking. I was interested to learn that they’re also used in Greek dishes. They’re called in Greek mavromatika fasolia.
This is a simple vegetarian casserole using canned black-eyed peas. Fresh mint and lemon juice brighten the flavors.
HELPFUL HINTS: Frozen black-eyed peas can be used.
If baby kale isn’t available, use regular kale and remove all the stems. COUNTDOWN:
Prepare all ingredients. Make the casserole. SHOPPING LIST:
To buy: 1 container grape tomatoes, 1 bunch celery, 1 bunch baby kale, 1 bunch fresh mint. 1 lemon, 1, 15.5 ounce can black eyed peas and 1 container crumbled reduced fat feta cheese.
Staples: olive oil, garlic, onion, salt and black peppercorns.
Greek Black Eyed Peas Casserole Recipe by Linda Gassenheimer INGREDIENTS 1tablespoon olive oil
Per serving:
LINDA GASSENHEIMER
Greek Black-Eyed Pea Casserole.
1 cup sliced onion soften 5 minutes. As they 1 cup sliced celery cook, help them to break 2garlic cloves crushed down with the back of a
spoon. Add black eyed peas 2cups grape tomatoes stir for 2 minutes. Remove 2 cups canned black eyed all the ingredients to a large peas, rinsed and drained bowl. Using the same skillet 2 cups baby kale, large over medium heat, add kale stems removed and cook until wilted, about 1/4 cup packed mint 2 minutes. Add to the black 1 tablespoon lemon juice eyed pea mixture. Stir in the
mint and lemon juice. Add Salt and freshly ground salt and pepper to taste. black pepper Scatter feta cheese on top 1 cup crumbled reduced-fat and serve on two dinner feta cheese plates.
Yield 2servings.
447 calories (32 percent from fat), 16.1 g fat (5.3g saturated, 4.6g monounsaturated), 20.0 mg cholesterol, 22.6g protein, 58.6 g carbohydrates, 16.4 g fiber, 872 mg sodium.