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Black-Eyed Peas with Pork & Greens

Black-Eyed Peas with Pork & Greens
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 30 minutes | 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
  • 1 cup
    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
  • 1 15-ounce can
    black-eyed peas, rinsed
Instructions
  1. 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.
  2. 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.

 

Tip

Tip: Smoked paprika is a spice made from grinding smoke-dried red peppers. It’s available in sweet, bittersweet and hot. Find it in the spice section of large supermarkets or at tienda.com.

Nutritional Information

Makes: 6 servings
Serving Size: 1 1/3 cups
  • Calories281
  • Fat8 g
    • Saturated fat2 g
  • Cholesterol45 mg
  • Carbohydrates32 g
    • Dietary fiber5 g
  • Protein22 g
  • Sodium405 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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