Real African Dishes: [MC-AllEthnic-Recipes] CL Greek Black-Eyed Peas and Greens

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* Exported from MasterCook *

CL Greek Black-Eyed Peas and Greens

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups dried black-eyed peas -- (about 8 ounces)
2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1 cup finely chopped celery
4 garlic cloves -- minced
7 cups torn Swiss chard -- (about 8 ounces)
6 cups baby spinach -- (about 6 ounces)
6 cups trimmed arugula -- (about 6 ounces) (I prefer the baby arugula)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can petite diced tomatoes -- (14 1/2-ounce) undrained
1 cup crumbled feta cheese -- (4 ounces)

Sort and wash peas. Place peas in a large saucepan; cover with water to 2
inches above peas. Bring to a boil; drain. Return peas to pan; cover with
water to 2 inches above peas. Bring to a boil. Reduce heat to medium; cook
30 minutes or just until tender. Drain.

Heat oil in large Dutch oven over medium heat. Add onion, celery, and
garlic; cook 6 minutes or until tender, stirring occasionally. Stir in the
chard, spinach, arugula, salt, pepper, and tomatoes. Cover and cook 20
minutes or until tender, stirring occasionally. Stir in peas; cover and
cook 15 minutes. Stir in cheese; cook 5 minutes or until cheese melts,
stirring occasionally.

Yield: 6 servings (serving size: 1 cup)

CALORIES 262 (30% from fat); FAT 8.6g (sat 2.8g,mono 4.2g,poly 0.9g); IRON
5mg; CHOLESTEROL 7mg; CALCIUM 218mg; CARBOHYDRATE 35.3g; SODIUM 748mg;
PROTEIN 15.1g; FIBER 10.6g

In Greece in the spring, markets fill with bunches of wild greens labeled
horta - sweet, sour, bitter, and peppery leaves of plants collected from
the rocky hillsides. The author suggests Swiss chard, spinach, and
arugula, but you can use any combination of greens you would like in this
homey dish.

Cuisine:
"Greek"
Source:
"Cooking Light, MARCH 2004"
S(Formatted by Chupa Babi):
"March 2011"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 267 Calories; 11g Fat (25.2%
calories from fat); 20g Protein; 51g Carbohydrate; 26g Dietary Fiber; 22mg
Cholesterol; 1000mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat;
1 1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 905229 0 900048 0 0 0 0