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Food & Recipes

Foodie 411

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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

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.
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.

Reviewed July 16, 2012