Home Page
Food Guide

E-mail this page   Printable View

Please login or register to add this recipe to your shopping list.

Black-Eyed Peas with Sweet Potatoes and Greens

Makes 4 servings

A wonderful combination of flavors! Serve with brown rice or fat-free cornbread, with hot sauce on the side.

1 10-ounce package frozen kale, chard, or collard greens
4 cups low-sodium vegetable broth
2 10-ounce packages frozen black-eyed peas, thawed and drained
2 garlic cloves, minced
2 cups cooked sweet potato or yam, or 1 18-ounce can vacuum-packed unsweetened sweet potatoes, drained, rinsed, and chopped
few dashes liquid smoke

Thaw greens in the microwave or a bowl of boiling water. Chop and combine with broth, black-eyed peas, garlic, sweet potatoes, and liquid smoke in a large saucepan. Bring to a boil, stirring often, then reduce heat and simmer for 20 to 30 minutes.

Per serving (1/4 of recipe)

  • Calories: 298
  • Fat: 1.5 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 4.4%
  • Cholesterol: 0 mg
  • Protein: 16 g
  • Carbohydrates: 58.2 g
  • Sugar: 10.4 g
  • Fiber: 13.3 g
  • Sodium: 304 mg
  • Calcium: 156 mg
  • Iron: 4.6 mg
  • Vitamin C: 32.8 mg
  • Beta Carotene: 14605 mcg
  • Vitamin E: 2.1 mg

Source: Dr. Neal Barnardís Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan