Black-Eyed Peas with Pork & Greens

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This boldly flavored spin on Hoppin’ John replaces salt pork or bacon with lean pork chops. Plus we’ve added greens—in this case kale—a traditional accompaniment with the dish. Serve with cornbread and a glass of Spanish rioja.

Black-Eyed Peas with Pork & Greens
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 45 minutes

  • 1 pound boneless pork chops, trimmed, cut into 1/2-inch pieces

  • 1/2 teaspoon salt, divided

  • 1/4 teaspoon freshly ground pepper

  • 1 tablespoon canola oil

  • 1 medium onion, chopped

  • 2 tablespoons tomato paste

  • 1 cup instant brown rice

  • 8 cups roughly chopped kale leaves, (about 1 small bunch), tough stems removed

  • 4 cloves garlic, minced

  • 1 14-ounce can reduced-sodium chicken broth

  • 2 tablespoons cider vinegar, or sherry vinegar

  • 1/2 teaspoon smoked paprika, preferably hot (see Tip)

  • 1 15-ounce can black-eyed peas, rinsed

Directions
  1. 6 servings, about 1 1/3 cups each

  2. Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.

  3. Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.


Nutritional Facts

Servings
6
Per serving
Calories
279
Carbohydrates
31g
Fat
8g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
23g
Cholesterol
44mg
Dietary Fiber
5g
Potassium
792mg
Sodium
526mg
Added Sugars
0g
Exchanges
1 1/2 starch
1 vegetable
2 lean meat
1/2 fat
Carbohydrate Servings
2
Vitamin A (278% daily value)
Vitamin C (187% dv)
Potassium (23% dv)
Magnesium (21% dv)
Calcium &amp
Iron (15% dv)

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