Prep:
5 minutes
Total:
30 minutes
Makes:
4 servings
Utensil:
3 Qt./2.8 L Sauce Pan with Cover
Contributed By:
Katherine Lawrence
Recipe from Dr. Neal Barnard's Program for Reversing Diabetes
Ingredients
Recipe Description:
This recipe is one of my favorites from Dr. Neal Barnard's Program for Reversing Diabetes. Not only is this book a tremendous resource for diabetes and weight loss, but it also includes delicious recipes that are very low-fat and high-fiber.
Black-eyed peas with sweet potatoes and greens also has a beautiful presentation. I like to serve it on top of piping hot grits.
1
package
(10 ounces/283g) frozen kale or collard greens
4
cups
low-sodium vegetable broth
(950
mL)
2
packages
(10 ounces/283g each) frozen black-eyed peas, thawed and drained
2
cloves
garlic, shredded, use Cone #1
2
cups
cooked sweet potatoes, peeled and cut into large chunks
(266
g)
dash of liquid smoke
Directions:
- Cook the greens over medium heat for 5 minutes in sauce pan; add a small amount of water if needed. Remove from sauce pan and chop.
- Return greens to sauce pan and add vegetable broth, black-eyed peas, garlic, sweet potatoes and liquid smoke.
- Cover and continue cooking over medium heat. When Vapo-Valve™ clicks, reduce heat to medium-low and simmer for 20 - 25 minutes.
Directions
Reviews