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.
- Frozen black-eyed peas can be used.
- If baby kale isn’t available, use regular kale and remove all the stems.
- Prepare all ingredients.
- Make the casserole.
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.
Greek Black Eyed Peas Casserole
Ingredients- 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 reduced-fat feta cheese
Heat oil in a nonstick skillet over medium heat, add onion and celery, saute 2 to 3 minutes until golden. Add garlic and stir for several seconds. Add tomatoes and stir until they begin to soften 5 minutes. As they cook, help them to break down with the back of a spoon. Add black eyed peas 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.
