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:
- If baby kale isn’t available, use regular kale and remove all the stems.
Greek Black-Eyed Peas Casserole
Yield 2 servings. Recipe by Linda Gassenheimer
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, about 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.
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.
